Sicilian baby aubergine salad recipe
This is quick to prepare and can be served with meat, fish or a dairy meal. It is a tasty salad for a buffet table and does not spoil with time.
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Ingredients
- 12 baby aubergines/eggplants, halved lengthways
- 200 ml extra virgin olive oil
- 25 g pine nuts
- 1 lemon, juice only
- 2 tbsp balsamic vinegar
- 2 cloves garlic, peeled and crushed
- 2 tbsp granulated sugar
- 2 tbsp raisins
- 1 pinch salt and freshly ground black pepper
- 1 large bunch of fresh basil, to garnish
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