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Grilled Eggplant with Basil

Level: Easy

Prep time: 10 Minutes

Cook time: 10 Minutes

Yield: 2-3 Servings

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1 large eggplant trimmed, cut lengthwise into 1-inch slices
1/4 cup Pasolivo Basil Olive Oil
2 cups cherry tomatoes, halved
1/4 cup pine nuts, toasted
1/4 cup crumbled feta cheese
Red pepper flakes to taste
Coarse salt
Season eggplant with salt. Place vertically in a colander, pieces overlapping. Let stand 30 minutes, rinse and pat dry. Pre-heat a grill to medium high. Brush cut sides of eggplant with Pasolivo Basil Olive Oil. Grill, turning once, until tender, about 4 min/side. Mix tomatoes, pine nuts, feta, red pepper flakes and the rest of the Pasolivo Basil Olive Oil. Season with salt. Spoon over eggplants. Serve.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



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