Marinated Baby Eggplants with Pine Nuts and Raisins
Transform your next meal with the irresistible fusion of sweet, tangy, and nutty flavors in this Marinated Baby Eggplants with Pine Nuts and Raisins recipe. Tender baby eggplants are seared to golden perfection, then bathed in a flavorful marinade of white wine vinegar, honey, garlic, and a hint of red chili flakes for a subtle kick. The dish is elevated with sweet bursts of plump raisins, toasted pine nuts for crunch, and a finishing touch of fresh parsley. This Mediterranean-inspired recipe is quick to prepare, taking just 35 minutes from start to finish, and is perfect as a warm appetizer or a room-temperature side dish. It's vegetarian-friendly, bursting with vibrant textures, and an ideal choice for adding a sophisticated flair to your table.
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Recipe Information
Ingredients
- 8 pieces baby eggplants
- 4 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 0.5 teaspoons red chili flakes
- 3 tablespoons white wine vinegar
- 1 tablespoons honey
- 3 tablespoons raisins
- 3 tablespoons pine nuts
- 2 tablespoons fresh parsley, chopped
- 1 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
Instructions
Trim the stems of the baby eggplants and halve them lengthwise.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Place the eggplants cut-side down in the skillet and cook for 5-7 minutes until golden brown. Flip them over and cook for another 5 minutes until tender. Remove from skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic and red chili flakes for 1-2 minutes until fragrant.
Stir in the white wine vinegar, honey, raisins, and salt. Cook for 2 minutes until the raisins plump up and the mixture thickens slightly.
Return the cooked eggplants to the skillet and spoon the marinade over them. Let them simmer for 2-3 minutes, flipping occasionally to coat evenly.
Meanwhile, toast the pine nuts in a dry pan over medium heat for 2-3 minutes until golden brown, stirring frequently to prevent burning.
Transfer the marinated eggplants to a serving platter. Sprinkle with the toasted pine nuts and freshly chopped parsley. Add black pepper to taste.
Serve warm or at room temperature as a side dish or appetizer.
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 107.2 g | 39% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 74.2 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2473 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
