Marinated Baby Eggplants With Pine Nuts And Raisins
This is a wonderful addition to an antipasto platter.
Steps
Preheat the grill to high.
Place the eggplants , cut side up , in the grill pan and brush with a little of the olive oil.
Grill for 10 minutes , until slightly blackened , turning them over half way through cooking.
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.
Add the red pepper flakes and salt and pepper and mix well.
Place the hot eggplants in an earthenware or glass bowl , and pour over the marinade.
Leave to cool , turning the eggplants once or twice.
Serve at room temperature.
Ingredients
baby eggplants, extra virgin olive oil, lemon, juice of, balsamic vinegar, garlic, pine nuts, raisins, sugar, bay leaf, red pepper flakes