Grilled Eggplants and Peppers with Pine Nuts

L'Antro dell'AlchimistaReviews(1)
Kristi K.: "For this recipe, I added a couple steps and got g…" Read More
7Ingredients
190Calories
70Minutes

Grilled eggplant and sweet bell peppers are great companions. Here, the veggies are allowed to shine since they're simply seasoned with salt, drizzled with olive oil and balsamic vinegar and left to marinate for a few hours. For added flavor and texture, garnish the dish with toasted pine nuts and chopped basil just before serving. If you'd like, use the mixture to top toasted — or, better yet, grilled — crostini.

Ingredients

  • 2 eggplant
  • 3 yellow bell pepper (red and)
  • pinenuts (toasted)
  • extra-virgin olive oil
  • balsamic vinegar
  • salt
  • basil leaves (chopped)

Directions

  1. Grill the eggplants and cut them into strips.
  2. Grill the bell peppers whole, peel off their skin and cut them into strips.
  3. Place the strips of eggplants and peppers inside a baking dish, add oil, a few drops of balsamic vinegar, and season with salt.
  4. Add a handful of pine nuts and the chopped basil leaves.
  5. Stir well to combine, let rest for a few hours and serve.
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NutritionView more

190Calories
Sodium8%DV200mg
Fat15%DV10g
Protein10%DV5g
Carbs8%DV24g
Fiber36%DV9g

PER SERVING *

Calories190Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium200mg8%
Potassium870mg25%
Protein5g10%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber9g36%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Kristi K. 7 Jun 2015
For this recipe, I added a couple steps and got great results! I cut the eggplant into strips and lightly coated each piece with olive oil and salt. I grilled them about 4 minutes per side until nicely marked and the flesh was soft and grayish. The charred flavor of eggplant and peppers along with the roasted pine nuts gave this dish a robust flavor we’ll enjoy many times this summer!