Denise says:

This is just the perfect salad for Shabbat and Yom Tov as it needs to be made in advance for the flavours to infuse and develop. Aubergines are particularly popular in Southern Italy and in this recipe the basil, extra virgin olive oil, lemon and garlic marinates the vegetable so that they are succulent and tender. This is quick to prepare and can be served with meat, fish or a dairy meal. It is a tasty salad for a buffet table and does not spoil with time. You can use regular sized aubergines if you cannot find the baby variety ~just slice thickly. Preparation Time: 10 minutes Cooking Time: 15 minutes Serves: 4 – 6   as a side salad

Ingredients:

12 baby aubergines – halved lengthways 200ml extra virgin olive oil Juice of 1 lemon 3 cloves garlic – peeled and finely chopped 2 tablespoons balsamic vinegar 25g pine nuts 2 tablespoons raisins 2 tablespoons granulated sugar Salt and freshly ground black pepper Garnish: Large bunch of fresh basil

Method

1) Preheat the grill to its highest setting. 2) Place the aubergines, cut side up and brush with a little extra virgin olive oil. 3) Grill for 10 - 15 minutes until slightly blackened turning them over halfway through cooking. 4) To make the marinade, put the remaining oil, lemon juice, vinegar, garlic, sugar, pine nuts, raisins and salt and pepper in a jug and mix. 5) Place the hot aubergines in a dish and pour over the marinade. Leave to cool, turning the aubergine once or twice before serving. To Serve the Stylish way: Garnish with sprigs of basil
Tagged in: Aubergines / Eggplant, Dinner Party, Italian, Parev, Salads, Shabbat, Yom Tov