Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese

Heat an overhead grill to medium heat.

Run a small, sharp knife round te neck of each aubergine a centimeter or so below the stalk and only just cutting through the skin.

Then make 4 evenly spared, shallow cut along the length of the aubergine right down to the bullbous end.

Grilled them, turning every 5 - 7 minutes or until evenly cooked and the aubergine feels soft but not collapsed within. in the case of the purple aubergine, their skin will also turned dull brown colour.

Transfer to a large plate, allow to cook for a couple of minutes.

Now using a small knife, carefully lift off the skin in a 4 long, narrow sheets and discard.

Without cutting right through the stalk end, cut the aubergine in half lengthways and gently prise apart until you have 2 horizontal halves, but remaining attached at the top end.

Mix the garlic and parsley with the oilve oil and spoon over the assembly.

Season lightly salt and peper, crumble feta cheese over the top and squeeze over some lemon juice.

Drizzle over more olive oil to finish.

Serve warm.

Enjoy