Grilled Eggplant



2 lbs eggplant
1 tsp garlic, minced
2 tbsp pine nuts, roasted and roughly chopped
1 tomato, center removed and diced
1 lemon, zest and juice
1 tbsp fresh basil, chopped
1 tsp fresh oregano, chopped
½ jar Chuck Hughes Eggplant


    1. Slice eggplant into 1” thick slices, lay out on a wire rack and season with salt. Let sit for 15 minutes.
    2. In a bowl, mix together the rest of the ingredients.
    3. Grill eggplant on medium heat for 3-4 minutes each side.
    4. Arange grilled eggplant on a plate and top with the pickled eggplant mixture.

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