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Marinated Japanese Eggplant With Raisins And Pine Nuts

Published: June 9, 2015 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 10 Minutes
Serves Serves 6
Marinated Japanese Eggplant With Raisins And Pine Nuts
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Average Rating: 4.5 | Rated By: 3 users

This vegan dish is best when it’s made a day in advance, this allows the eggplant to absorb all the delicious flavours. This Mediterranean gem is a beautiful addition to party platters or barbecues

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Ingredients

  • 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. agave nectar
  • 1 Tbsp. GF red chili pepper flakes
  • ½ tsp. sea salt

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    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 over halfway through
  • For the marinade: in a small bowl combine olive oil, garlic, pine nuts, raisins, balsamic vinegar, agave, pepper flakes and salt
  • Place the hot eggplant in a serving bowl and pour the marinade over top
  • Cover and refrigerate for 4 hours turning the eggplant over a couple of times. For best results marinate for 24 hours. Serve at room temperature.

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