Summary

Ingredients

• 12 small aubergine (s) (mini aubergines), halved lengthways
• 250 ml olive oil, cold-pressed
• 1 small lemon (s), the juice it
• 2 tablespoon balsamic vinegar
• 3 small carnation (s)
• 25 g raisins
• 25 g pine nuts
• 1 tablespoon sugar
• 1 bay leaf
• 1 pinch (s) chilli flakes (large )
• salt
• pepper from the grinder

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Instructions

1. Preheat the grill on the highest setting. Place the aubergines in the grill pan with the cut surface facing up and brush with olive oil. Grill for about 10 minutes, until they start to turn black. Turn once halfway through.
2. For the marinade, mix the remaining olive oil in a jug with lemon juice, balsamic vinegar, cloves, raisins, pine nuts, sugar and bay leaf. Add the chilli flakes and mix with all the salt and pepper.
3. Put the hot aubergines in a ceramic or glass bowl and pour the marinade over them. Let cool, turning the aubergines one or two times. Serve well chilled.