Grilled Marinated Baby Eggplants with Pine Nuts and Golden Raisins
Indulge in the delightful flavors of grilled baby eggplants marinated in a zesty mixture of extra virgin olive oil, fresh lemon juice, and balsamic vinegar. Enhanced with toasted pine nuts and sweet golden raisins, this dish offers a beautiful blend of textures and tastes, making it a perfect appetizer or side dish for any gathering. Simple to prepare yet impressive in presentation, these marinated eggplants can be made ahead of time, allowing the flavors to deepen as they soak in the marinade. Serve them at room temperature for the best experience!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
baby eggplants
12 (topped and tailed, halved lengthwise)
extra virgin olive oil
1 cup (divided)
lemon
1 (juiced)
balsamic vinegar
2 tablespoons
garlic
3 cloves (minced)
pine nuts
1/3 cup (toasted)
raisins
2 tablespoons
sugar
1 tablespoon
bay leaf
1
red pepper flakes
1 pinch
salt and pepper
to taste
Instructions
1
Preheat your grill to high heat to ensure a nice char on the eggplants.
2
Prepare the baby eggplants by trimming the tops and tails, then slice them in half lengthwise.
3
Place the eggplant halves, cut side up, on a grill pan. Lightly brush them with a little of the extra virgin olive oil.
4
Grill the eggplants for about 10 minutes, turning them over halfway through, until they are tender and slightly blackened.
5
While the eggplants are grilling, prepare the marinade: In a clean screw-top jar, combine the remaining extra virgin olive oil, lemon juice, balsamic vinegar, minced garlic, toasted pine nuts, golden raisins, sugar, and bay leaf.
6
Add a pinch of red pepper flakes along with salt and pepper to taste. Secure the lid and shake the jar vigorously to combine all the ingredients well.
7
Once the eggplants are done grilling, transfer them to an earthenware or glass bowl while they are still warm.
8
Pour the marinade over the hot eggplants, ensuring they are well coated. Allow the eggplants to cool at room temperature, turning them once or twice to absorb the flavors.
9
Serve the marinated baby eggplants at room temperature, garnished with additional pine nuts and raisins if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Marinated Baby Eggplants with Pine Nuts and Golden Raisins?
It is a Mediterranean-style appetizer or side dish featuring charred baby eggplants marinated in a zesty blend of olive oil, lemon, balsamic vinegar, garlic, toasted pine nuts, and sweet golden raisins.
Is this recipe suitable for vegetarians?
Yes, this recipe is entirely vegetarian.
Is this recipe vegan-friendly?
Yes, all the ingredients used in this recipe are plant-based, making it a vegan option.
How many baby eggplants are required for this recipe?
The recipe calls for 12 baby eggplants.
How should I prepare the baby eggplants before grilling?
You should trim the tops and tails (the ends) and then slice each eggplant in half lengthwise.
What grill temperature is recommended?
Preheat your grill to high heat to ensure the eggplants get a nice char.
How long do the eggplants need to grill?
Grill them for about 10 minutes in total, turning them over halfway through.
How can I tell if the eggplants are finished grilling?
The eggplants should be tender and have a slightly blackened or charred appearance.
What type of oil should be used?
The recipe specifies extra virgin olive oil.
What ingredients are in the marinade?
The marinade consists of extra virgin olive oil, lemon juice, balsamic vinegar, minced garlic, toasted pine nuts, golden raisins, sugar, a bay leaf, red pepper flakes, salt, and pepper.
How do I mix the marinade ingredients?
Combine all marinade ingredients in a clean screw-top jar and shake it vigorously to ensure they are well combined.
Why should I pour the marinade over the eggplants while they are warm?
Pouring the marinade over warm eggplants helps them better absorb the flavors as they cool.
What kind of bowl is best for marinating?
An earthenware or glass bowl is recommended for holding the eggplants and marinade.
Should the dish be served hot or cold?
This dish is best served at room temperature.
Can this recipe be made in advance?
Yes, it can be made ahead of time, which actually allows the flavors to deepen.
Do I need to toast the pine nuts?
Yes, the recipe specifically calls for 1/3 cup of toasted pine nuts for enhanced flavor.
How much garlic is used in this recipe?
The recipe uses 3 cloves of minced garlic.
Is the dish spicy?
It includes a pinch of red pepper flakes, which adds a very mild hint of heat, but it is not generally considered a spicy dish.
What type of raisins are used?
Golden raisins are used for their specific sweetness and color.
How much sugar is in the marinade?
There is 1 tablespoon of sugar included to balance the acidity of the vinegar and lemon.
Do I need to brush the eggplants with oil before grilling?
Yes, lightly brush the cut side of the eggplants with a little extra virgin olive oil before placing them on the grill.
Should I grill the eggplants cut-side up or down first?
The instructions suggest starting with the cut side up on a grill pan.
What are the main flavor profiles of this dish?
The dish is zesty, sweet, and savory with a smoky char from the grill.
How much balsamic vinegar is required?
You will need 2 tablespoons of balsamic vinegar.
Can I substitute regular eggplants if I cannot find baby eggplants?
Yes, you can use regular eggplants, but you would need to slice them into smaller, uniform wedges to mimic the cooking time and presentation of baby eggplants.
How many ingredients are in this recipe?
There are 11 ingredients total, including the salt and pepper.
Is there a specific garnish suggested?
You can garnish the final dish with additional pine nuts and raisins if desired.
What category does this recipe fall into?
It is categorized as an appetizer, Mediterranean dish, and a healthy grilled vegetable recipe.
How many times should I turn the eggplants while marinating?
Turn the eggplants once or twice while they are cooling in the marinade to ensure even absorption.
Is the bay leaf eaten?
The bay leaf is used to infuse flavor into the marinade and is typically removed before serving or left as a garnish.