Aubergine, feta, parsley garlic oil and pine nuts
After peeling the burnt smoky aubergines, cut in half lenghways and lay the two halves side-by-side, spatchcock style.
Toast the pine nuts in a dry frying pan for a couple of minutes until they deepen in colour and smell extra nutty.
Spread parsley and garlic oil over the aubergine halves and scatter crumbled feta and the pine nuts on top.
A nice accompaniment is cubed salty roast potatoes cooked with lemon wedges.
This recipe is a tweaked version of Simon Hopkinson's.
5th June 2017