Sicilian baby aubergine salad recipe
Ingredients
- 12 baby aubergines, halved lengthways ⓘ
- 200 ml (7fl oz) extra virgin olive oil ⓘ
- 25 g (0.9oz) pine nuts
- 1 lemon, juice only ⓘ
- 2 tbsp balsamic vinegar ⓘ
- 2 cloves garlic, peeled and crushed ⓘ
- 2 tbsp granulated sugar ⓘ
- 2 tbsp raisins ⓘ
- 1 pinch salt and freshly ground black pepper ⓘ
- 1 large bunch of fresh basil, to garnish ⓘ
Instructions
- Pre-heat the grill/broiler to its highest setting.
- Brush the cut side of the aubergines with a little of the oil and place under the grill, oiled side up.
- Grill for approximately 10-15 minutes until slightly blackened, turning over half way through cooking and checking frequently.
- Pre-heat the oven to 200 degrees C/400 degrees F/Gas mark 6.
- To toast the pine nuts, place on an oven tray in the pre-heated oven for about 5 minutes, or until golden.
- Remove from the tray and set aside.
- To make the marinade, put the remaining oil, lemon juice, vinegar, garlic, sugar, toasted pine nuts, raisins and salt and pepper in a jug and mix.
- Place the hot aubergines in a dish and pour over the marinade.
- Leave to cool, turning the aubergines once or twice before serving.
- To serve the stylish way: garnish with sprigs of basil.
Nutrition & Diet Analysis (per serving)
637
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).