Step 1

For agrodolce, place vinegars, sugar and 1/3 cup (80ml) oil in a bowl, whisking until the sugar dissolves. Season and set aside.

Step 2

Using the tip of a small paring knife, score one side of the eggplant slices in one direction, being careful not to cut all the whole way through. Sprinkle generously with salt, and set aside for 30 minutes to soften slightly.

Step 3

Rinse eggplant well and pat dry with paper towel. Transfer to a large tray, brushing slices with remaining 2 tbs oil.

Step 4

Heat a large frypan over high heat until almost smoking, then in batches, place eggplant, cut-side down, in pan. Reduce heat to medium and cook for 4-6 minutes each side until tender.

Step 5

Transfer to a bowl and repeat with remaining eggplant. Pour the agrodolce mixture over the top of the eggplant, then cool to room temperature.

Step 6

Combine the quinoa, eggplant resting juices and agrodolce in a large bowl.

Step 7

Top with the eggplant and scatter over the herbs, almonds, feta, dates and chilli. Drizzle with oil to serve.