Grilled Eggplant on Pistachio 'Hummus'

For the hummus

1 cup shelled, unsalted pistachios, lightly toasted (see note)

1 cup frozen/defrosted shelled edamame

2 tablespoons fresh lemon juice

2 tablespoons fresh flat-leaf parsley leaves

1 clove garlic, minced

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon salt

¾ cup water

2 tablespoons extra-virgin olive oil

For the eggplant

3 Japanese or Chinese eggplants (about 1 pound)

3 tablespoons extra-virgin olive oil

¼ teaspoon Spanish smoked paprika (pimenton)

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

1 pint grape or cherry tomatoes, each cut into quarters

¼ cup shelled unsalted pistachios, lightly toasted and coarsely chopped (see note)

2 tablespoons fresh flat-leaf parsley leaves

For the hummus: Combine the pistachios, edamame, lemon juice, parsley, garlic, cumin, coriander, salt and water in a food processor; pulse until finely chopped, stopping to scrape down the sides of the work bowl, as needed. With the motor running, drizzle in the oil. The yield is about 2 cups.

For the eggplant: Preheat a grill pan over medium-high heat. Trim the ends of the eggplants, then cut each eggplant in half lengthwise. Use 1 tablespoon of the oil to brush both sides, then season the cut sides with the paprika, salt and pepper. Cook until softened and grill marks have formed, 3 to 4 minutes per side. Allow to cool slightly, or to room temperature, then cut each piece of eggplant in half crosswise.

To serve, spoon about 1/3 cup of the pistachio hummus onto each plate. Top each portion with two pieces of eggplant and some tomato. Drizzle with 1 teaspoon of the remaining oil, then sprinkle with chopped pistachios and parsley leaves. The hummus can be refrigerated for up to 3 days.

Serves 6

Nutrition | Per serving: 300 calories, 9 g protein, 16 g carbohydrates, 24 g fat, 3 g saturated fat, 0 mg cholesterol, 300 mg sodium, 7 g dietary fiber, 7 g sugar

Ellie Krieger