Sweet and Sour Grilled Aubergine


Prep time: 
20 minutes
Cooking time: 
25 minutes


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


  • 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


  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.
  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.
  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.


Photo Credit: Jonny Hughes @jonny2love
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