Sweet-sour griddled aubergines

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Heat 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.
  2. Step 2

    Heat 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.
  3. Step 3

    Whisk 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.