Aubergine Salad With Mint And Pine Nuts Recipe

Aubergine Salad With Mint And Pine Nuts Recipe

www.olivemagazine.com

Golden, charred aubergines are paired with crumbled feta, olives and herbs in this summery salad. Soaking the sultanas in vinegar makes them extra-juicy

View full recipe on www.olivemagazine.com

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Cooking tools:

  • Griddle
  • Grill
  • Baking sheet
  • Mixing bowl
  • Whisk
  • Mason jar
  • Serving platter
  • Chef's knife
  • Cutting board
  • Measuring spoon
  • Pastry brush
  • Spoon

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)

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