| 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 |
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.