This flavour-packed salad has bags of flavour - aubergines are griddled until lightly charred, tossed with a lemon and garlic dressing and topped with salty feta and basil. Serve with toasted ciabatta.
- 2 large aubergines
- Juice of 1 lemon
- 7 tbsp. extra-virgin olive oil
- 2 garlic cloves, minced
- Salt and pepper
- 200g feta cheese
- 1 tbsp. finely chopped basil leaves
Slice the aubergines lengthways. Brush with 2 tbsp. of olive oil mixed with 1 garlic clove. Cook on a griddle pan over a medium heat until browned, cooked through and lightly charred on either side. Remove and set to one side.
Whisk the lemon juice, extra-virgin olive oil and remaining garlic clove together. Season to taste. Pour most of it over the aubergine and toss to combine. Arrange between 2 or 4 plates. Crumble the feta over the aubergine and top with the basil. Drizzle with the rest of the dressing.