Ingredients

• 3 medium aubergines
• 4 tbsp extra virgin olive oil
• plus extra for drizzling
• ½ lemon
• juice only
• 10g/¼oz salt
• 8g ground black pepper
• pinch sugar
• 80g/3oz drained cooked or tinned chickpeas
• 10 dates
• chopped
• 1 red pepper
• finely chopped
• small bunch mint
• leaves picked and chopped
• small bunch coriander
• leaves picked and chopped
• chilli
• to taste
• finely chopped
• 1 garlic clove
• finely chopped
• 40g/1½oz feta
• crumbled
• handful flaked almonds
• balsamic vinegar
• for drizzling
• croûtons
• to serve

Directions

• Prick the aubergines to allow moisture to escape while cooking.
• On a hot barbecue
• cook the whole aubergines for 15 minutes
• turning every five minutes until the aubergines are soft and the skin is blackened and blistered. Set aside until cool enough to handle.
• On a small tray
• slice the aubergine open lengthways
• spoon out the excess water and seeds. Remove the flesh from the skin with a spoon and place into a large bowl.
• Drizzle with your best olive oil and the lemon juice. Season to taste with salt and freshly ground black pepper; then add a pinch of sugar.
• Reserve some of the chickpeas
• pepper and mint for garnish
• then mix in the remaining chickpeas
• dates
• pepper
• mint
• coriander
• chilli and garlic. Taste and correct the seasoning to your liking.
• Spoon the aubergine into the middle of a serving plate and garnish with the feta
• flaked almonds
• reserved chickpeas
• chopped mint and pepper.
• Drizzle with balsamic vinegar and a little more olive oil. Top with crisp croûtons and serve.