Ingredients

• 4 long
• thin-skinned purple aubergines (alternatively use the ordinary plump
• pear-shaped variety available from most supermarkets)
• 1-2 garlic cloves
• finely chopped
• handful parsley leaves
• finely chopped
• 5-6 tbsp extra virgin olive oil
• a little sea salt and black pepper
• 150g/5oz feta
• lemons
• for serving

Directions

• Preheat the grill to high.
• Run a small
• sharp knife round the top of the aubergine
• 1cm/½in or so below the stalk and only just cutting through the skin; then make four evenly spaced
• similarly shallow cuts
• along the length of the aubergine right down to the end.
• Grill the aubergines for about 20 minutes
• turning every 5-7 minutes or so
• until evenly cooked with charred skin
• and until the aubergine feels soft
• but not too collapsed within. In the case of the purple aubergines
• the skin will also have turned a dull brown colour. Transfer to a large
• oval
• white plate and allow to cool for two minutes.
• Peel away the aubergine skin in four long
• narrow sheets using a small knife. Without cutting right through the stalk end
• cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end
• Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the aubergine. Season lightly with salt (not too much - the cheese is salty anyway) and pepper
• and crumble the feta cheese over the top. If liked
• trickle over more olive oil to finish.
• Serve warm
• or at room temperature with lemon squeezed over.