This delicious aubergine dish can work as both a main or a side, it pairs really well with grilled lamb or whole baked fish. Pul biber is the Turkish name given for the finely ground flakes of the Aleppo Pepper. Its mild but aromatic heat is the reason for its popularity, being the third most commonly used spice in Turkey. If you can’t find it then substitute it with the chilli flakes of your choosing. This recipe serves two, half or double as needed.
2 aubergines
30g feta cheese
1 clove of garlic
1 lemon
50ml olive oil
A handful of parsley
1 tsp pul biber
Set up a charcoal barbecue, making sure the coals are glowing hot before cooking. If you don’t have access to charcoal then use the grill in your oven at the highest temperature.
Take your aubergines and score them from the stalk end, down the length, around and back up. Rotate 90 degrees and repeat the score, this will help when removing the skins later.
Place the aubergines on the grill and turn every 5 minutes until they have completely softened. This should take around 20 minutes or so.
Finely dice the garlic and add to a small pan with the olive oil. Place over a low heat and cook until the garlic has imparted its flavour on the oil. Remove from the heat before the garlic browns and becomes bitter.
When the aubergines are cooked and cooled slightly, peel away the skins and make a few slices lengthways a little over halfway along the flesh, so they remain whole but can spread out. Season lightly with salt, bearing in mind the feta will bring saltiness.
Arrange the aubergines on a plate and crumble over the feta. Dress with the olive oil and garlic before topping with chopped parsley. Grate the zest of the lemon on the dish before squeezing over the juice. Finally, sprinkle with the pul biber and serve.