Eggplant Salad with Parsley, Sultanas and Pine Nuts
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
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.