Marinated Baby Eggplants with Pine Nuts and Raisins

Total Time
Prep 10 mins
Cook 12 mins

This is a wonderful addition to an antipasto platter.

Ingredients Nutrition


  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.


Most Helpful

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!

JanetSmith154 September 01, 2008

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.

Anonymous July 28, 2015

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.

Ilysse April 06, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a