Name: Aubergine salad with mint and pine nuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4 as a side or 2 as a main
Ingredients: 50g sultanas; 2 aubergines cut into 1cm-thick rounds; 2 tbsp olive oil; 25g pine nuts toasted; 50g feta crumbled; handful of black olives pitted and torn; handful of parsley leaves picked; handful of mint leaves picked; 1 small shallot finely chopped; 1 tbsp Dijon mustard; 1½ tbsp white wine vinegar plus 1 tbsp for the sultanas; 3½ tbsp extra-virgin olive oil; ½ tsp sugar (any kind)

Plate with aubergine, mint & pine nut salad

50g sultanas
2 aubergines
cut into 1cm-thick rounds
2 tbsp olive oil
25g pine nuts
toasted
50g feta
crumbled
handful of black olives
pitted and torn
handful of parsley
leaves picked
handful of mint
leaves picked

DRESSING

1 small shallot
finely chopped
1 tbsp Dijon mustard
1½ tbsp white wine vinegar
plus 1 tbsp for the sultanas
3½ tbsp extra-virgin olive oil
½ tsp sugar (any kind)

Method

step 1
Put the sultanas in a heatproof bowl, pour over 3 tbsp boiling water and 1 tbsp vinegar. Leave to soak for 30 mins.
step 2
Heat a griddle pan over a high heat (alternatively, you can char on the barbecue, or for speed, lay them on a baking tray and grill under a hot grill for 4-5 mins on each side, but you won’t get the lovely char lines). However you’re cooking, brush the aubergine slices with oil, and griddle for 4-5 mins on each side until golden, charred and completely soft when pressed. Keep cooking until all the sponginess has gone. Transfer to a bowl as you go, if doing in batches.
step 3
Whisk the dressing ingredients together in a bowl, or shake in a clean jar with a lid. Season well. Spoon over most of the dressing into the aubergine bowl and toss a few times. Season well.
step 4
Arrange the aubergine over a large platter, scatter with the pine nuts, feta, parsley, mint, drained sultanas and olives. Spoon over the remaining dressing to serve.