1. Preheat the grill to high. 2. Place the eggplants, cut side up, in the grill pan and brush with a little of the olive oil. 3. Grill for 10 minutes, until slightly blackened, turning them over half way through cooking. 4. To make the marinade: Put the remaining olive oil, the lemon juice, vinegar, garlic, pine nuts, raisins, sugar and bay leaf in a clean, screw-top jar. 5. Add the red pepper flakes and salt and pepper and mix well. 6. Place the hot eggplants in an earthenware or glass bowl, and pour over the marinade. 7. Leave to cool, turning the eggplants once or twice. 8. Serve at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
