Marinated Aubergines with Mint and Pine Nuts

2 medium eggplants (ca. 1lb/450g)

2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 cloves garlic, minced
salt and pepper
3 tablespoons fresh basil leaves, chopped

2 spring onions, chopped
1 handful fresh mint leaves, roughly torn
1/4 cup pine nuts

Serves 2-4
Cut the eggplants into halves lengthwise, then slice into 1/2 inch slices.
In a small bowl, combine vinegar with olive oil, garlic, basil. Season with salt and pepper.
Pour the mixture over the prepared eggplant and toss until well coated. Cover and let stand for at least 30 minutes.

Preheat oven to 200C/400F.
Lightly grease baking sheet. Spread the marinated eggplants in one layer onto the sheet and bake for 15-20 minutes, or until aubergines are tender.
In the meantime, roast the pine nuts in a dry pan over medium-low heat for a 4-5 minutes. Transfer cooked eggplants to serving bowl and toss with chopped spring onions, mint leaves and toasted pine nuts. Serve warm or at room temperature.

© Anja's Food 4 Thought. Recipe from