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Baby Aubergines With Raisins And Pine Nuts

This is a recipe with an Italian influence, in a style that would have been familiar in Renaissance times. If possible, make it a day in advance, to allow the sweet and sour flavours to develop.

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12 baby aubergines, halved
250ml/8fl oz/1 cup extra virgin olive oil
Juice of 1 lemon
30ml/2 tbsp balsamic vinegar
3 cloves
25g/1oz/⅓ cup pine nuts
25g/1oz/2 tbsp raisins
15ml/1 tbsp granulated sugar
1 bay leaf
Large pinch of dried chilli flakes
Salt and freshly ground black pepper


Serves: 4


1. Brush the aubergines with olive oil and grill over a hot barbecue for 10 minutes, until charred, turning once.

2. To make the dressing, combine the remaining olive oil with the lemon juice, vinegar, cloves, pine nuts, raisins, sugar and bay leaf. Add the chilli flakes and salt and pepper and mix well.

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

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