I've developed an aubergine obsession lately and this is one of my absolute favourite recipes. Super delicious, easy and versatile, I've been having it for lunch on its own and as a side dish with lamb for supper. It also makes for a great vegetarian starter! Hope you'll like it as much as I do.

You'll need

2 aubergines, cut in half
4 tbsp extra-virgin olive oil + extra for brushing
200g broad beans
1 lemon, zested and juiced
1 tsp tahini
200g crumbled feta
100g toasted pine nuts
small bunch of chopped flat-leaf parsley

Method

Preheat the oven to 200C/gas mark 6.

Score the flesh of the aubergines with a sharp knife, brush them with olive oil and season with salt and pepper. Place them on a baking tray and bake for 20 minutes or until golden brown.

Meanwhile, bring a medium-sized pan of salted water to the boil, then cook the broad beans for two minutes, drain. In a small bowl, mix together the lemon juice and zest, tahini and four tablespoons of extra-virgin olive oil. Season and add the broad beans.

Once the aubergines are cooked, divide between four plates, sprinkle over the feta, pine nuts and parsley, then spoon over the dressing and serve.

*If you don't have/like broad beans you can just substitute the for regular peas or green beans (or a mix)