6 years ago5,000+ Views
Serves 4 Ingredients 450g (1lb) eggplant 150ml (1/4 pint) olive oil Salt and pepper 1 tablespoon balsamic vinegar 50g (2oz) pine nuts 50g (2oz) sultanas or raisins A big handful of parsley leaves, roughly chopped Method Pre-heat oven to 220C/425F. Cut the eggplant into cubes and toss thoroughly with the olive oil. Season generously with salt and pepper. Spread the eggplant on a large baking tray (or two smaller ones) in one layer, making sure there’s no overlapping pieces so they all have room to cook evenly. Bake in the oven for 30 minutes, or until the cubes are golden and soft to touch. While your eggplant is roasting, toast up your pine nuts (taking care not to let them catch and set fire to your kitchen). In a big bowl, gently mix the golden eggplant with the remaining ingredients. Check for seasoning. Serve warm or at room temperature.
I bet eggplant is very tasty in Japanese curry.
eggplants taste good using the baking method wz just oil, salt and rosemary. But I also like to put them in japanese curry.
This looks like a very interesting recipe.
i'm very tempted to try this recipe out! it reads easily and looks really delicious