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.
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.
Drizzle the syrupy dressing all over the aubergines, scatter with parsley and pine nuts, and serve with a bowl of Greek yogurt.