Grilled Eggplant With Walnuts

Instructions

1. Preheat your grill to medium-high heat. Slice the eggplants into 1/2-inch rounds and brush each side lightly with olive oil. Sprinkle with a pinch of salt.

2. Place the eggplant slices on the grill and cook for about 4-5 minutes per side, or until grill marks appear and the eggplant is tender. Remove from heat and set aside.

3. In a small skillet over medium heat, toast the chopped walnuts for 2-3 minutes until fragrant. Be careful not to burn them. Remove from heat and set aside.

4. In the same skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.

5. Add the toasted walnuts to the skillet and toss to combine with the garlic. Stir in the lemon juice, honey, salt, and pepper. Cook for an additional minute, allowing the flavors to meld together.

6. Arrange the grilled eggplant slices on a serving platter. Drizzle the walnut mixture over the eggplant slices, ensuring each slice is generously coated with the flavorful topping.

7. Garnish with fresh parsley leaves for a pop of color and added freshness. Serve warm and enjoy the delightful combination of smoky eggplant and crunchy walnuts.