MARINATED BABY AUBERGINE WITH RAISINS AND PINE NUTS

Serves 4

12 baby aubergines, halved lengthways
250ml extra virgin olive oil
Juice of 1 lemon
30ml / 2 tbsp balsamic vinegar
3 cloves
25g / 1/3 cup pine nuts
25g / 1 tbsp granulated sugar
1 bay leaf
Large pinch of dried chilli flakes
Salt and ground black pepper

1. Preheat the grill to high. Place the aubergines, cut side up, in the grill pan and brush with a little of the olive oil. Grill for 10 minutes, until slightly blackened, turning them over half way through cooking.

2. To make the marinade, put the remaining olive oil, the lemon juice, vinegar, cloves, pine nuts, raisins, sugar and bay leaf in a jug. Add the chilli flakes and salt and pepper and mix well.

3. Place the hot aubergines in an earthenware or glass bowl, and pour over the marinade. Leave to cool, turning the aubergines once or twice. Serve cold.