Grilled Eggplant With Parsley and Pine Nuts

Ingredients:

• 2 tablespoons pine nuts
• 2 medium eggplants, sliced 1/2 inch thick
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons fennel seed
• kosher salt and black pepper
• 2 tablespoons chopped flat-leaf parsley

Directions:

• Heat oven to 350° F. Spread the pine nuts on a rimmed baking sheet and toast in oven until golden, 6 to 8 minutes.
• Meanwhile, heat grill to medium-high. Toss the eggplant with ¼ cup of the oil. Grill, turning once, until tender, 8 to 10 minutes. Toss the eggplant with the remaining ¼ cup of oil, the vinegar, fennel seed, 1 teaspoon salt, and ½ teaspoon pepper. Let marinate for at least 30 minutes and up to 8 hours. Just before serving, top with the parsley and pine nuts.

Nutritional Information:
Per Serving

• Calories 170
• Fat 15g
• Sat Fat 2g
• Cholesterol 0mg
• Sodium 245mg
• Protein 2g
• Carbohydrate 9g
• Sugar 3g
• Fiber 5g
• Iron 1mg
• Calcium 21mg

Source: Realsimple.com