Marinated Baby Eggplants with Pine Nuts and Raisins |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is a wonderful addition to an antipasto platter. Ingredients:
12 baby eggplants, topped and tailed,halved lengthwise |
1 cup extra virgin olive oil |
1 lemon, juice of |
2 tablespoons balsamic vinegar |
3 cloves garlic, minced |
1/3 cup pine nuts, toasted |
2 tablespoons raisins |
1 tablespoon sugar |
1 bay leaf |
1 pinch red pepper flakes |
Directions:
1. Preheat the grill to high.
2. Place the eggplants, cut side up, in the grill pan and brush with a little of the olive oil.
3. Grill for 10 minutes, until slightly blackened, turning them over half way through cooking.
4. To make the marinade: Put the remaining olive oil, the lemon juice, vinegar, garlic, pine nuts, raisins, sugar and bay leaf in a clean, screw-top jar.
5. Add the red pepper flakes and salt and pepper and mix well.
6. Place the hot eggplants in an earthenware or glass bowl, and pour over the marinade.
7. Leave to cool, turning the eggplants once or twice.
8. Serve at room temperature.
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