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Aubergine salad with mint and pine nuts
- Anna Glover
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Serves 4 as a side or 2 as a main
Easy
Prep: 15 mins
Cook: 15 mins
plus soaking
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Golden, charred aubergines are paired with crumbled feta, olives and herbs in this summery salad. Soaking the sultanas in vinegar makes them extra-juicy
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Try our recipe for aubergine salad with mint and pine nuts, then try our warm aubergine, pomegranate and onion salad, sticky ginger aubergine, 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
Ingredients
Nutrition
-
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
DRESSING
-
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)
Nutrition: Per serving
- kcal318
- fat25.3g
- saturates4.7g
- carbs14.3g
- sugars13.3g
- fibre5.6g
- protein5.5g
- salt1g
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Method
-
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.
Authors
Anna GloverSenior food editor
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