Zest and juice 1 lemon
1 tablespoon aged balsamic vinegar
3 cloves garlic, minced
½ cup chopped blanched almonds, toasted
2 tablespoons golden raisins
1 tablespoon raw sugar (optional)
Pinch dried red pepper flakes
Salt and freshly ground black pepper
2-3 tablespoons fresh mint, torn
I'm always asked in my cooking classes which type of eggplant I prefer. For this recipe, I used Indian baby eggplant. You can also use the Italian eggplant or Chinese eggplant. They are sweeter, and have less seeds than the large eggplants. You don't need to soak them in salt, or remove the peel.
It's important for any eggplant recipe that it's seasoned and cooked properly, if not it will taste like a sponge. If you season this dish properly and allow the oven to take care of the roasting, then all you need to do is prepare the marinade and mix it all together. This recipe is best served warm with toasted pita bread.