Eggplants are popular in all the Mediterranean countries. This is a dish with an Italian influence, using ingredients that have been included in recipes since Renaissance. Prepare a day in advance, to allow the sour and sweet flavors to develop.
PREP TIME: 15 min
COOK TIME: 10 min
READY TIME: 40 min
CALORIES: 333 (per serving)
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- 12 baby eggplants, halved length-ways
- 1 cup (8 fl oz/250 ml) extra virgin olive oil
- Juice of 1 lemon
- 2 tbsp (30 ml) balsamic vinegar
- 3 cloves
- ⅓ cup (1 oz/25 g) pine nuts
- 2 tbsp (1 oz/25 g) raisins
- 1 tbsp (15 ml) granulated sugar
- 1 bay leaf large
- Pinch of dried chili flakes
- Salt and ground black pepper
1 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.
2 To make the marinade, put the remaining olive oil, the lemon juice, vinegar, cloves, pine nuts, raisins, sugar and bay leaf in a jug. Add the chili flakes and salt and pepper and mix well.
3 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 cold.
Calories: 333 Kcal
Total fat: 29 g
Carbs: 17 g
Fiber: 7 g
Protein: 5 g