Barbecue Recipes

BABY EGGLANTS WITH RAISINS AND PINE NUTS

This is a recipe with an Italian influence, in a style that would have been familiar in Renaissance times. If possible, make it a day in advance, to allow the sweet and sour flavors to develop.

INGREDIENTS
12 baby eggplants, halved
1 cup extra virgin olive oil
juice of 1 lemon
2 tablespoons balsamic vinegar
3 cloves
1/3 cup pine nuts
2 tablespoons raisins
1 tablespoon sugar
1 bay leaf
large pinch of crushed red pepper
salt and freshly ground black pepper

SERVES 4

1. Brush the eggplants with olive oil and cook over a hot grill for about 10 minutes, until charred, turning once.

2. To make the dressing, combine the remaining olive oil with the lemon juice, vinegar, cloves, pine nuts, raisins, sugar and bay leaf. Add the red pepper, salt and pepper and mix well.

3. Place the hot eggplants in an earthenware or glass bowl and pour the dressing over them. Let cool, turning the eggplants once or twice. Serve the salad at room temperature.