Marinated Japanese Eggplant With Raisins And Pine Nuts

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Average Rating: 4 | Rated By: 2 users

This recipe is best when it’s made a day in advance, allowing the eggplant to absorb all flavours. This Mediterranean gem is a beautiful addition to party platters

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
  • 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 halfway through broiling
  • To make 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
  • 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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