• Eggplant
  • Pine Nuts
  • Olive oil
  • Salt and pepper
  • Eggplant Sasya
  • Parmesan Cheese, shredded
  1. Heat your gas or charcoal grill over medium high heat.
  2. Toast pine nuts on the stove (or in a toaster oven) over medium low heat until golden brown in color. Remove from heat and set aside.
  3. Slice eggplant in half, lengthwise. Then cut into half-moons, about ¼ inch thick.
  4. Brush one side of the eggplant with olive oil and place on grill.
  5. Once the eggplant is on the grill, brush the other side with olive oil and season with salt and pepper.
  6. Cook on each side for about 2-3 minutes. Check on it every so often to ensure that the heat isn’t too high and that your eggplant doesn’t burn.
  7. Once eggplant is finished cooking, top each half-moon with ¼ tsp of eggplant Sasya dip.
  8. Add parmesan cheese on top of the eggplant dip so that the cheese adheres to the dip.
  9. Finish off each half-moon with a few of the toasted pine nuts.