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Marinated baby aubergines with raisins and pine nuts

One more recipe of a quick and easy side dish. The spiciness and sweetness of the marinade could vary, depends on your taste.

Marinated baby aubergines with raisins and pine nuts

  • 12 baby aubergines, halved lengthways
  • 250 ml olive oil EV (vegetable oil)
  • Juice of 1 lemon
  • 2 tbsp balsamic vinegar
  • 3 minced garlic cloves
  • 25 g pine nuts
  • 25 g raisins
  • 1-2 tbsp granulated sugar
  • 1 bay leaf
  • large pinch of dried chilli flakes
  • salt, ground black pepper
  • Preheat the grill to high. Place the aubergines, cut side up, in the grill pan and brush with a little of the olive oil. Grill for 10 minutes, until blackened, turning them over half way through cooking
  • To make 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, salt, pepper and mix well
  • Place the hot aubergines in an earthenware or glass bowl, and pour over marinade. Leave to cool, turning the aubergines once or twice. Serve cold