Aubergine Salad With Mint And Pine Nuts Recipe | olivemagazine

Ingredients

• 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)