Marinated Baby Aubergines with Raisins and Pine Nuts
A simple yet healthy and delicious appetizer that can be served cold.
12 baby aubergines, halved lengthways
250ml extra virgin
juice of 1 lemon
30ml balsamic vinegar
25g cup pine nuts
15ml granulated sugar
1 bay leaf
large pinch of dried chilli flakes
salt and ground black pepper
Preheat the grill to high.
1. Place the aubergines, 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 chilli flakes and salt and pepper and mix well.
|3. Place the hot aubergines in an earthenware or glass bowl, and pour over the marinade. Leave to cool, turning the aubergines once or twice. Serve cold.|