Aubergine salad with mint and pine nuts
Golden, charred aubergines are paired with crumbled feta, olives and herbs in this summery salad. Soaking the sultanas in vinegar makes them extra-juicy
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 50g sultanas
- 2aubergines , cut into 1cm-thick rounds
- 2tbsp 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
- 1small shallot , finely chopped
- 1tbsp Dijon mustard
- 5 ½tbsp white wine vinegar , plus 1 tbsp for the sultanas
- 15 ½tbsp extra-virgin olive oil
- ½tsp sugar (any kind)
Instructions
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.