Marinated Baby Eggplants with Pine Nuts and Raisins

Submitted by evelynathens

"This is a wonderful addition to an antipasto platter."

 

• Ready In: 22mins
• Ingredients: 10
• Yields: 24 marinated baby eggplant halves

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.

Reviews

[Gohogsgirl]

Found baby eggplants at the farmer's market here in KC, and made this for dinner that night at the restaurant where I work. HUGE HIT!!! Thanks for sharing!

 

[Anonymous]

I realllllly wanted to be excited about this recipe but it came out lack luster.... I will say I charred the eggplants in the oven instead of the grill so that may have a lot to do with it- no smokey flavor. But even the marinade was to sweet for me. I might try it again- but I wasn't sold this time around.

 

[Ilysse]

Even my DH loved this after he grumbled about the eggplant. I served this with grilled steaks. I simply cooked the eggplant on the grill first, poured the marinate over and cooked the steaks while the eggplant marinated. I could only find the big eggplants and used one to serve 2 of us and cut the marinate recipe. I wanted some green with my meal so served them over some fresh spinach. The left over (not much) was good the next day for lunch with a small fritatta. I don't suggest leaving it for more than a day or two in the fridge tho. It was wonderful, easy and I plan to make this again often. Thanks.

 

[Happy Harry 2]

This is sooo yummy! I just had 6 eggplants a friend gave me and after I tasted this, I wished I had more. This will be made often. It will be great with my summer salads. Plan to make more and freeze in marinade. Thanks for another great recipe. Happy Harry