Aubergine salad with mint and pine nuts
- Preparation and cooking time
- Prep:
- Cook:
- plus soaking
- Easy
- 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
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.
