3 eggplants, sliced into 1 cm-thick rounds
olive oil, for brushing
200 ml red wine vinegar
100 g clear honey
50 g sultanas
1 small bunch flat-leaf parsley, chopped
50 g toasted pine nuts
Greek yoghurt, to serve
- Heat a chargrill pan or a barbecue. Brush the eggplant slices with some olive oil, season, then grill the slices in batches, turning when they are charring and tender. Watch the heat so that they don’t char before they soften. Remove to a large serving platter and leave at room temperature until serving.
- Put the red wine vinegar and honey in a small pan, and bring to a simmer. Throw in the sultanas and bubble for 5-10 mins until reduced a little – it will thicken up more on cooling. Set aside until ready to serve.
- Drizzle the syrupy dressing all over the eggplants, scatter with parsley and pine nuts, and serve with a bowl of Greek yoghurt.