Ingredients:

  • 2 large aubergines (about 1 lb/450g each)
  • 4 tablespoons olive oil, extra virgin
  • 1 large lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 oz (115g) feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon olive oil, extra virgin

Instructions:

  1. Wash and trim the aubergines. Slice into ½-inch thick rounds or lengthwise into planks.
  2. In a large bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, red pepper flakes (if using), salt, and pepper.
  3. Add the aubergine slices to the marinade and toss to coat evenly. Ensure each piece is well-coated.
  4. Preheat oven to 400°F (200°C). Arrange the marinated aubergine slices in a single layer on the prepared baking sheet. Roast for 35-40 minutes, flipping halfway through, until tender and golden brown.
  5. While the aubergine is roasting, combine the crumbled feta cheese, chopped parsley, mint, dill, and olive oil in a small bowl. Mix well.
  6. Remove the roasted aubergine from the oven. Sprinkle the herbed feta crumble evenly over the aubergine slices. Serve immediately, or let the aubergine cool slightly.