Griddled aubergine salad with sultanas & pine nuts - Good Food Middle East
A simple vegetarian side or main course salad drizzled with sweet honey dressing and served with Greek yogurt
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Cooking tools:
- Griddle
- Grill pan
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Tongs
- Spoon
- Measuring spoon
- Serving platter
- Oven
- Stove
Ingredients
- 3 aubergines, sliced into 1cm-thick rounds
- olive oil, for brushing
- 200ml sherry vinegar
- 100g clear honey
- 50g sultanas
- small pack flat-leaf parsley, chopped
- 50g toasted pine nuts
- pot of Greek yogurt, to serve
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