Meals Matter

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Contributed By: californiajody
barbeque and salads cookbook

Italian influenced. Best made a day ahead of time

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.

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