Prep 10 mins
Cook 12 mins
This is a wonderful addition to an antipasto platter.
- 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
- 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.
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!
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.
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.