Herby Grilled Aubergine With Feta

• porsi: 4

Bahan-bahan

1 garlic clove, crushed 1 shallot, finely chopped 1 tbsp lemon juice 3 tbsp olive oil, plus extra for bmshing

½ tsp ground cumin

A pinch of chilli flakes

400g aubergine, trimmed and sliced into 2cm-thick rounds Salt and black pepper 60g Feta, crumbled 2 tbsp fresh mint, chopped 2 tbsp fresh coriander, chopped

Petunjuk

1 Combine the garlic, shallot and lemon juice in a small bowl and leave to sit for 10 minutes. Whisk in the olive oil, cumin and chilli flakes.

2 Heat a barbecue or grillpan to a mediumhigh heat and brush both sides of each of the aubergine slices with oil. Season well with salt and pepper. Barbecue for 3-4 minutes per side.

3 Arrange on a serving plate and scatter over the Feta and herbs. Whisk the dressing again and drizzle over the top.

Catatan

Aubergine Tips

At their best between May and October. Look for smooth, unblemished, glossy skins. The flesh should feel farm and the aubergine weighty to the touch. ' Keep aubergines unwrapped in the salad drawer of the fridge for 4-6 days.

• Salting the aubergine before cooking helps to remove any bitterness. Simply sprinkle salt over the flesh and leave in a colander for 30-60 minutes, then rinse under running water.

• Thoroughly drying the flesh with kitchen paper prevents it from soaking up too much oil while cooking.