4 long, thin-skinned purple eggplant
1 tbsp garlic infused oil
handful parsley leaves, finely chopped
5-6 tbsp extra virgin olive oil
a little sea salt and black pepper
150g/5oz feta cheese
lemons, for serving
Preheat the grill to high.
Run a small, sharp knife round the top of the eggplant 1cm/½in or so below the stalk and only just cutting through the skin; then make four evenly spaced, similarly shallow cuts, along the length of the eggplant right down to the end.
Grill the eggplant for about 20 minutes, turning every 5-7 minutes or so, until evenly cooked with charred skin, and until the eggplant feels soft, but not too collapsed within.
In the case of the purple eggplant, the skin will also have turned a dull brown colour. Transfer to a large, oval, white plate and allow to cool for two minutes.
Peel away the eggplant skin in four long, narrow sheets using a small knife.
Without cutting right through the stalk end, cut the eggplant in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end
Mix the garlic oil and parsley with the olive oil until well combined and spoon the mixture over the eggplant.
Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta cheese over the top. If liked, trickle over more olive oil to finish.
Serve warm, or at room temperature with lemon squeezed over.
Recipe adapted from: Good Food