Aubergine 'Slippers'

Papoutsakia

Serves 2 people 

Ingredients 

1 large aubergine (eggplant)

Olive oil

1 tablespoon chopped parsley

½ onion, finely diced

Crumbled feta, to serve

Red wine vinegar

Method 

1. Preheat oven to 180°C (350°F or gas mark 4)

2. Puncture the aubergine with a fork and place in the oven, bake for about 45 mins or until completely soft. 

3. Remove the aubergine from the oven, cut in half lengthways (butterfly) - being careful not to cut the whole way through and whilst still hot loosen the flesh and mush slightly then pour over the olive oil and a little vinegar

4. Sprinkle with the onion and parsley and then top with the crumbled feta and lightly mix in.

"This is a vegetarian version which can be served as a meze or as a starter course."