4 tbsp extra virgin olive oil, plus extra for drizzling
½ lemon, juice only
8g ground black pepper
1 red pepper, finely chopped
small bunch mint, leaves picked and chopped
small bunch cilantro, leaves picked and chopped
chili, to taste, finely chopped
40g/1½oz feta, crumbled
balsamic vinegar, for drizzling
Prick the eggplant and zucchini to allow moisture to escape while cooking.
On a hot barbecue, cook the whole eggplant for 15 minutes, turning every five minutes until the eggplant are soft and the skin is blackened and blistered. Set aside until cool enough to handle. Add the zucchini near the end and cook briefly.
On a small tray, slice the eggplant open lengthways, spoon out the excess water and seeds. Remove the flesh from the skin with a spoon and place into a large bowl.
Drizzle with your best olive oil and the lemon juice. Season to taste with salt and freshly ground black pepper; then add a pinch of sugar.
Reserve some of the pepper and mint for garnish, then mix in the remaining pepper, mint, cilantro and chili. Taste and correct the seasoning to your liking.
Spoon the eggplant and zucchini into the middle of a serving plate and garnish with the feta, chopped mint and pepper.
Drizzle with balsamic vinegar and a little more olive oil.