A quick break in Cyprus to see my mum and get some last sun before a the British winter sets in the damp for a few months at least.
Saw this on TV at the weekend and combined with some leftover masala chops and some local cheese bread it was a great lunch and beautifully simple.
Aubergines with olive oil, garlic, parsley and feta (Simon Hopkinson)
Serves 4 with the dressing below
- Aubergines – as many as you think you can eat – probably a couple of the thin asian ones depending on size per person
- Garlic, 2-3 cloves, finely chopped
- Parley leaves, a large handful, finely chopped and then chopped together with the garlic
- Extra virgin olive oil, 5-6 tbsp
- Salt and pepper go easy on the salt
- Feta cheese,made with sheep and goat's milk rather than cow's – as much as looks generous without being overwhelming
- lemon juice, to taste
Heat the grill on high. Run a knife around the neck of the aubergines, one centimetre away from the stalk, just cutting through the skin. Now make four very shallow cuts (just through the skin – think scoring crackling) down, right to the bulbous end.
Grill them, turning them every 5 minutes. This part should take about 20 minutes. You want them soft and yielding but not too collapsed.
Whilst they are grilling, mix together the parsley, garlic, olive oil and a small amount of salt and leave to mingle. the dressing should be quite wet but still thick with the parsley.
When the aubergines are ready, transfer to your serving plate. (ideally a big one that can hold the aubergines in one layer) and allow to cool for a few minutes. With the help of a knife, peel off the skin in 4 sheets and discard. Without cutting through the stalk end, split the aubergines in two – they’ll look a bit ugly at this stage.
Grind on some black pepper and spoon the dressing over the aubergines. Crumble the feta over the top and squeeze some lemon juice. Add a bit more oil if you think it needs it
Serve warm or at room temperature.
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