baby egplant with raisins and pinenuts

Contributed By: californiajody
barbeque and salads cookbook

Italian influenced. Best made a day ahead of time

Print Add to Meal Planner Add to Cookbook Add to Shopping List

Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: Italian
Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
Make Ahead
Vegetarian
Meal Type: Lunch
Appetizers
Snack
Salads & Dressings

Scroll over the empty stars to rate.

2 ratings
Add a Recipe Comment

Ingredients

12 Baby eggplant, halved
1 c Olive oil
Juice of 1 lemon
2t Balsamic vinegar
3 cloves
1/3 c Pine nuts
2t Raisins
1 t Sugar
1 Bay leaf
Large pinch dried chili flakes
Salt and pepper to taste

Preparation

1. Preheat the broiler.Brush the eggplant with olive oil and broil, turning once, for ten minutes.

2. To make the dressing, combine all the remaining ingredients and mix well.

3. Place the hot eggplant in an earthenware or glass bowl, and pour the dressing over it. Leave to cool, turning the eggplant once or twice. Serve the salad cold.