Try our recipe for aubergine salad with mint and pine nuts, then try our warm aubergine, pomegranate and onion salad, smoked aubergine, pepper and walnut salad with pomegranate and grilled aubergine sabich salad. Now try more aubergine recipes.

Cook's tips for aubergine salad with mint and pine nuts:

  • Add cooked spelt, couscous or freekeh for a more filling salad

Aubergine salad with mint and pine nuts recipe


  • 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)


  • 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.

Now try more summer salad recipes.

A grilled halloumi salad with nectarines in a large sharing bowl



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