12 small eggplants, 3-4 inches long

salt

Cut the eggplant in half lengthwise, sprinkle liberally with salt and let drain in a colander for 30 minutes.

1/2 C. shelled pistachio kernels

1/2 C. loosely packed mint leaves

1/2 C. loosely packed parsley leaves

1 clove garlic, coarsely chopped

2 scallions, coarsely chopped

3/4 C. virgin olive oil

2 T. white wine vinegar

1/4 tsp. sugar

Salt and freshly ground pepper

 

Blend the nuts, mint, parsley, garlic and scallions to form a fairly smooth paste. Stir in rest of ingredients and let stand. Wash the eggplants thoroughly, dry well, brush with oil, and place under a broiler for 4-5 minutes until skins blister and char. Turn over and brush with oil, brown 1 minute until brown, and serve hot with plenty of salsa.

 

Yield:

Calories:

Fat:

Fiber: