Name: Griddled aubergine salad with sultanas & pine nuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 aubergines sliced into 1cm-thick rounds; olive oil for brushing; 200ml sherry vinegar; 100g clear honey; 50g sultana; small pack flat-leaf parsley chopped; 50g toasted pine nuts; pot of Greek yogurt to serve

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Griddled aubergine salad with sultanas & pine nuts

Griddled aubergine salad with sultanas & pine nuts

Sarah Cook

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 aubergines

sliced into 1cm-thick rounds
olive oil

for brushing
200ml sherry vinegar
100g clear honey
50g sultana
small pack flat-leaf parsley

chopped
50g toasted pine nuts
pot of Greek yogurt

to serve

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Nutrition: per serving

kcal314
fat16g
saturates2g
carbs36g
sugars35g
fibre12g
protein6g
salt0.2g

Method

step 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.
step 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.
step 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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A star rating of 5 out of 5.2 ratings

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