Grilled aubergines with feta

METHOD

This isn’t really a traditional dish as such, but it takes typical flavours and ingredients from the region and pairs them in what can only be described as a very more-ish way. The saltiness of the feta works beautifully against the soft, simple flavour of the aubergine. You get crunch from the pine nuts, freshness from the mint, and just a hint of spice from the za’atar.

Preheat the grill to hot. Lightly oil a baking sheet.

Lay the aubergine on a board and cut the stalk off the end. Slice the aubergine lengthways into thin slices. Brush generously with oil, season with salt and freshly ground black pepper, and lay on the prepared baking sheet.

Grill until golden, then turn over and grill the other side.

Put the feta into a bowl and use a fork to crumble the cheese into small pieces. Add a drizzle of oil and the garlic then mix again. Stir in the pine nuts.

Spoon evenly over the aubergines, then pop under the grill again for a minute or two, just to warm the feta.

Place on a serving platter then scatter over the shredded mint leaves and za’atar and serve.