Griddled aubergine salad with sultanas & pine nuts

Griddled aubergine salad with sultanas & pine nuts

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

A simple vegetarian side or main course salad drizzled with sweet honey dressing and served with Greek yogurt

Nutrition and extra info

Additional info

  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
314
protein
6g
carbs
36g
fat
16g
saturates
2g
fibre
12g
sugar
35g
salt
0.2g

Ingredients

  • 3 aubergines, sliced into 1cm-thick rounds
  • olive oil, for brushing
  • 200ml sherry vinegar
  • 100g clear honey
  • 50g sultanas
  • small pack flat-leaf parsley, chopped
  • 50g toasted pine nuts
  • pot of Greek yogurt, to serve

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Method

  1. Heat a griddle pan or a barbecue. Brush the aubergine slices with some olive oil, season, then griddle the slices in batches, turning when they are charring and tender. Watch the heat so that they don’t char before they soften. Remove to a large serving platter and leave at room temperature until serving.
  2. Put the Sherry vinegar and honey in a small pan, and bring to a simmer. Throw in the sultanas and bubble for 5-10 mins until reduced a little – it will thicken up more on cooling. Set aside until ready to serve.
  3. Drizzle the syrupy dressing all over the aubergines, scatter with parsley and pine nuts, and serve with a bowl of Greek yogurt.

Recipe from Good Food magazine, June 2014

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