Marinated Japanese Eggplant With Raisins And Pine Nuts

star rating icon star rating icon star rating icon star rating icon star rating icon
Average Rating: 3 | Rated By: 1 users

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.


  • 6 Medium size Japanese eggplants cut into ¼- inch thick strips
  • 1 cup extra virgin olive oil
  • 3 garlic cloves, crushed
  • ½ cup pine nuts
  • ¼ cup gluten-free, sulfite-free raisins
  • 2 tbsp. gluten-free balsamic vinegar
  • 1 tbsp. pure maple syrup
  • 1 tbsp. organic, gluten-free red chili pepper flakes
  • ½ tsp. sea salt
  • Instructions

  • Preheat broiler to high
  • Brush eggplant with a little olive oil on both sides and place on a non-stick baking sheet
  • Broil for about 10 minutes or until slightly blackened, turning them over halfway through broiling
  • To make marinade: in a small bowl combine olive oil, garlic, pine nuts, raisins, balsamic vinegar, maple syrup, pepper flakes and salt
  • Place the hot eggplant in a serving bowl and pour the marinade over
  • 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.

  • Leave a Comment

    No comments yet.

    Add a Rating