This is a dish in which only a few ingredients put together bring one another alive. The dish is inspired by my life in Greece and also by chef Simon Hopkinson. Simplicity at its best.
Aubergine with parsley and garlic
Serves 2-6 (depending on how much you love garlic and aubergine)
2 medium-sized aubergine (eggplant)
extra virgin olive oil
2 cloves garlic, peeled and chopped finely
handful parsley, chopped finely
1 lemon
sea salt and freshly cracked black pepper
150g feta cheese
Method
Preheat the oven to 190degC.
Run the blade of a sharp knife around the top of the aubergine, 1cm or so below the stalk. You only want to lightly score the skin, which will allow it to peel off when cooked. Now make four evenly-spaced shallow cuts down the length of the aubergine, going right to the end.
Bake the aubergines for about 20 minutes, turning after 10 minutes or so, until they are evenly cooked with charred skin, and the aubergine feels soft, but not too collapsed. Transfer to a large plate and cool slightly for a couple minutes or until you can comfortably hold them.
Peel away the aubergine skin in four long narrow sheets using a small knife. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end - it looks a little like a heart.
Mix the garlic and parsley with the olive oil until well combined and spoon the mixture generously over the aubergine. Season lightly with salt, although not too much, as the cheese will add quite a lot of salt. I also like to be quite generous with the pepper. Crumble the feta cheese over the top and serve either warm or at room temperature with fresh lemon squeezed over.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
