Pistachio Gremolata

Our son went to Rice University and the summer 2017 of Rice magazine was the food issue.

It described pistachio Gremolata.

Gremolata is a chopped herb condiment with chopped parsley,minced garlic,lemon zest ,1 cup pistachio.Salt and pepper to taste.

Eggplant can be prepared in two ways.

The long Japanese eggplant can be sliced in half from the middle and both the open sides of eggplant can be toasted in olive oil on low heat.

Or,the big eggplant can be put on the flame directly till skin is charred and the inside meat of eggplant is hot and watery.

Or the big eggplant can be cooked in microwave and remove skin and make a mush.

Pistachios can be toasted prior to use.

The pistachio gremolata can be served over the cooked eggplant.

To make it even more tasty sauté some onion and tomatoes together and add the eggplant meat which is mushy to this .This version is called Bagan bharta!

Garnish with a dollop of plain yogurt and fresh pomegranate seeds.