Ingredients
-
12
-
1
-
1
-
2
-
3
-
1/3
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Marinated Baby Eggplants with Pine Nuts and Raisins, This is a wonderful addition to an antipasto platter , 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 , 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!
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Steps
|
1
Done
|
Preheat the Grill to High. |
|
2
Done
|
Place the Eggplants, Cut Side Up, in the Grill Pan and Brush With a Little of the Olive Oil. |
|
3
Done
|
Grill For 10 Minutes, Until Slightly Blackened, Turning Them Over Half Way Through Cooking. |
|
4
Done
|
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
Done
|
Add the Red Pepper Flakes and Salt and Pepper and Mix Well. |
|
6
Done
|
Place the Hot Eggplants in an Earthenware or Glass Bowl, and Pour Over the Marinade. |
|
7
Done
|
Leave to Cool, Turning the Eggplants Once or Twice. |
|
8
Done
|
Serve at Room Temperature. |
