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Marinated Japanese Eggplant With Raisins And Pine Nuts

This recipe is best to make a day in advance, to let all the flavours infuse the eggplant. This Mediterranean gem is a beautiful addition when serving small plates.

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  • 1. Preheat broiler to high
  • 2. Brush eggplant with a little olive oil on both sides and place on a non-stick baking sheet
  • 3. Broil for about 10 minutes or until slightly blackened, turning them over halfway through broiling
  • 4. To make marinade: in a small bowl combine olive oil, garlic, pine nuts, raisins, balsamic vinegar, maple syrup, pepper flakes and salt
  • 5. Place the hot eggplant in a serving bowl and pour the marinade over
  • 6. Marinade for 4 hours turning the eggplant over a couple of times, but it is best if it is made 24 hours in advance. Serve room temperature.