Stuffed aubergines

MAKES 4 READY IN 50 MINS, PLUS MARINATING

● 3 aubergines (about 250g each) ● 50ml olive oil ● 1 garlic clove ● 150g feta ● 15g flat-leaf parsley ● 50g redcurrants ● 50g cottage cheese ● 3-4tbsp olive oil YOU WILL NEED A cast-iron griddle plate

1 Cut the aubergines in half lengthways and then cut a diamond pattern into the flesh, leaving about 1cm around the edge. Prepare the grill for a medium to high indirect heat (180–200C). Place the griddle over a direct heat, close the lid and preheat for 8-10 mins.

2 Rub coarse sea salt over the cut surfaces of the aubergines and place them cut side down on a baking tray. Cover with clingfilm and leave to stand for about 15 mins at room temperature. Then wipe off any excess salt with kitchen paper and brush the cut surfaces with half the olive oil.

3 Drizzle the remaining olive oil on the plancha and add the aubergine halves, cut side down. Close the lid and cook for 5-8 mins until golden brown. Turn the aubergines and cook for a further 4-5 mins. Remove the aubergines from the grill and leave to cool slightly, then cover with clingfilm and leave to rest for 10 mins.

4 For the topping, peel and finely chop the garlic. Cut the feta into 1cm cubes. Rinse the parsley, shake dry and chop finely. Sort through the redcurrants, discarding any that are mushy. Mix all the prepared ingredients in a bowl with the cottage cheese.

5 Scoop out the flesh of 2 of the aubergine halves with a spoon and place in the bowl, discarding the skins. Carefully remove the flesh from the other 4 halves, leaving about 1cm of flesh around the edges, and place in the bowl. Thoroughly mix the ingredients in the bowl and season with pepper to taste.

6 Stuff the filling into the 4 aubergine halves and place them on the grate over an indirect heat. Close the lid and cook for 12-15 mins until the filling is heated through. Remove from the grill, drizzle with olive oil and serve warm.