Sweet and Sour Grilled Aubergine

|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 its also a great party platter to serve alongside meze if youre looking for something a bit more substantial|aubergine|3 aubergines cut into 1cm-thick slicesolive oil for brushing25g walnuts1 tbsp caster sugar1½ tbsp runny honey1½ tbsp sherry vinegar3 tbsp extra-virgin olive oil3 oregano sprigs leaves picked and chopped1 red onion finely chopped50g feta crumbled1½ tsp sumac1½ tsp sesame seeds|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.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.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.|20.00 minutes|6|Olive Magazine