Sicilian baby aubergine salad recipe

• 12 baby aubergines, halved lengthways
• 200 ml (7fl oz) extra virgin olive oil
• 25 g (0.9oz) pine nuts
• 1 lemon, juice only
• 2 tbsp balsamic vinegar
• 2 cloves garlic, peeled and crushed
• 2 tbsp granulated sugar
• 2 tbsp raisins
• 1 pinch salt and freshly ground black pepper
• 1 large bunch of fresh basil, to garnish

1. Pre-heat the grill/broiler to its highest setting.
2. Brush the cut side of the aubergines with a little of the oil and place under the grill, oiled side up.
3. Grill for approximately 10-15 minutes until slightly blackened, turning over half way through cooking and checking frequently.
4. Pre-heat the oven to 200 degrees C/400 degrees F/Gas mark 6.
5. To toast the pine nuts, place on an oven tray in the pre-heated oven for about 5 minutes, or until golden.
6. Remove from the tray and set aside.
7. To make the marinade, put the remaining oil, lemon juice, vinegar, garlic, sugar, toasted pine nuts, raisins and salt and pepper in a jug and mix.
8. Place the hot aubergines in a dish and pour over the marinade.
9. Leave to cool, turning the aubergines once or twice before serving.
10. To serve the stylish way: garnish with sprigs of basil.

baby aubergines, extra virgin olive oil, nuts, lemon, balsamic vinegar, garlic, sugar, raisins, salt, fresh basil

Taken from www.lovefood.com/guide/recipes/17167/sicilian-baby-aubergine-salad (may not work)