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Sweet-sour griddled aubergines

An oval platter piled with charred slices of aubergine on a wooden table

Sweet-sour griddled aubergines

Name: Sweet-sour griddled aubergines
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6 as a side
Ingredients: 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

Anna Glover

Published: August 9, 2022 at 11:07 AM

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Serves 6 as a side

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 5 out of 5.2 ratingsRate

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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

Gluten free

Vegetarian

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

Ingredients

Nutrition

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

Nutrition: Per serving

kcal196
fat12.7g
saturates2.7g
carbs13.7g
sugars12.7g
fibre5.9g
protein4g
salt0.3g

Method

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

Authors

Anna Glover profile

Anna GloverSenior food editor

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