AUBERGINE WITH FETA, CURRANTS AND PINE NUTS

SERVES 6

● 3 medium aubergines, halved lengthways

● 2 tbsp olive oil, plus extra for drizzling

● 75g pine nuts, toasted

● 75g currants

● Handful flat-leaf parsley, chopped

● 200g feta, crumbled

● 1 lemon, halved

● Seeds from 1 pomegranate

● 1 tsp Aleppo pepper flakes (optional), to garnish

STEP 1 Fire up the barbecue.

STEP 2 Score a deep, diamond pattern into the cut surface of the aubergine halves, taking care not to pierce the skin. Drizzle over the oil and season with salt and pepper. Place on the grill, away from the direct fire, cut-side up. Lower the lid and cook for 15 mins, rotating occasionally. Turn and cook cut-side down for 10 mins with the lid down, until soft.

STEP 3 Mix the pine nuts, currants and parsley together. Once the aubergines are tender, slide them, cut-side up, onto a baking sheet. Scatter over the nut mixture and feta. Season.

STEP 4 Barbecue over the direct flame and cook for 10–15 mins.

STEP 5 To serve, drizzle with the oil and lemon juice, and scatter over the pomegranate seeds and

Aleppo pepper flakes, if using.