Make these sweet-sour griddled aubergines, then check out our smoky miso aubergines, stuffed aubergine rolls and more aubergine recipes.


  • 3 aubergines, cut into 1cm-thick slices
  • olive oil, for brushing
  • 25g walnuts
  • 1 tbsp caster sugar
  • 1½ tbsp runny honey
  • 1½ tbsp sherry vinegar
  • 3 tbsp extra-virgin olive oil
  • 3 oregano sprigs, leaves picked and chopped
  • 1 red onion, finely chopped
  • 50g feta, crumbled
  • 1½ tsp sumac
  • 1½ tsp sesame seeds


  • 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.

  • 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.

  • 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.

Check out more great aubergine ideas

Aubergine stuffed with pisto


Anna Glover profile
Anna GloverSenior food editor

Goes well with


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