TOP TIP
This coleslaw tastes best when left to marinate overnight in the fridge before serving
Stuffed aubergines
MAKES 4 READY IN 50 MINS, PLUS MARINATING
● 3 aubergines (about 250g each)
● 50ml olive oil
● 1 garlic clove
● 150g feta
● 15g flat-leaf parsley
● 50g redcurrants
● 50g cottage cheese
● 3-4tbsp olive oil
YOU WILL NEED
A cast-iron griddle plate
1 Cut the aubergines in half lengthways and then cut a diamond pattern into the flesh, leaving about 1cm around the edge. Prepare the grill for a medium to high indirect heat (180–200C). Place the griddle over a direct heat, close the lid and preheat for 8-10 mins.
Rub coarse sea salt over the cut surfaces
