Sweet-sour griddled aubergines
Charred and dressed in an agrodolce (sweet/sour) dressing, this aubergine salad is light enough to serve as you soak up the last of the summer rays but it’s also a great party platter to serve alongside meze if you’re looking for something a bit more substantial
- Serves: 6 persons
- 3aubergines, cut into 1cm-thick slices
- olive oil, for brushing
- 25g walnuts
- 1tbsp caster sugar
- 5 ½tbsp runny honey
- 5 ½tbsp sherry vinegar
- 3tbsp extra-virgin olive oil
- 3oregano sprigs, leaves picked and chopped
- 1red onion, finely chopped
- 50g feta, crumbled
- 5 ½tsp sumac
- 5 ½tsp sesame seeds
Step 1Heat a griddle pan over a high heat. Season the aubergine slices with fine sea salt and brush each side with olive oil. Cook the slices in batches for 3-5 mins on each side or until golden and charred, and completely soft throughout. Transfer to a bowl while you cook the remaining batches.
Step 2Heat the walnuts in a dry frying pan until lightly toasted, sprinkle over the sugar and a pinch of salt, and mix well until lightly coated. Transfer to a chopping board to cool.
Step 3Whisk together the honey, vinegar and oil in a small bowl, then toss into the aubergine bowl and coat well. Transfer to a large serving platter. Roughly chop the walnuts before scattering over the aubergines, along with the oregano, onion, feta, sumac and sesame seeds.