Check ingredients Slice eggplants and place in a colander. Place the colander in the sink and sprinkle slices with 1 tablespoon of salt. Let sweat for 15 minutes.
In the meantime, preheat oven to 400ºF and line a baking sheet with parchment paper.
After 15 minutes, rinse the eggplants and pat dry with a clean kitchen cloth.
Arrange on the baking sheet, drizzle with some olive oil, season with salt and pepper and bake for 20-30 minutes or until beginning to brown and flipping halfway through.
While the eggplant is baking, prepare the gremolata.
Add garlic into a food processor and process until minced.
Add the remaining of the ingredients and pulse until chopped. I like to have a mix of bigger and smaller pistachio pieces.
To serve, arrange eggplants onto a dish and top with gremolata. Enjoy!
This dish can be eaten warm, at room temperature and even cold! This may come as a surprise to you like it was to me, but I tasted the recipe right when the eggplants came out of the oven, after my shoot when they were at room temp and right out of the fridge. All three times it was delicious. This is awesome because it means that you can make this recipe in advance! Just make sure to keep the roasted eggplant slices and gremolata separately and plate together before serving.
Roasted pistachios really make a difference! They add a level of depth and smokiness that really complements well the acidity of the lemon.
If you don’t have eggplants on hand but only have asparagus, use them! As mentioned in the article, this was my initial idea and I am sure the result will be phenomenal. You will just have to reduce the roasting time by about half.
