4 aubergines, 5-6 tbsp Fino olive oil, 2 cloves garlic chopped, handful finely chopped parsley leaves, sea salt and black pepper, 150g feta cheese, lemons for serving
Preheat the grill to high. Run a small sharp knife round the top of the aubergine about 1cm below stalk and only just cutting through the skin. Then make four evenly spaced similarly shallow cuts along the length of the aubergine right down to the end.
Grill the aubergine for about 20 mins, turning every 5-7 mins or so, until evenly cooked with charred skin, and until aubergine feels soft but not too collapsed within. The skin will have turned a dull brown colour. Allo wto cool for a couple of mins.
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.
Mix the parsley, garlic and olive oil and spoon over the aubergine. Season slightly with salt (not too much as feta is quite salty) and black pepper, and crumble feta over the top. Trickle over more olive oil to finish.