Ingredients

• For the eggplant

• 2 large eggplants
• Olive oil
• ½ tsp smoked paprika
• Sea salt

• For the whipped feta

• 7oz – 200g feta cheese
• ½ cup – 120g Cream cheese
• ½ lemon squeeze and zest
• 1 tbsp olive oil
• 1 small garlic clove finely grated
• ¼ cup chopped dill

• For the cherry tomatoes

• 1 cup cherry tomatoes
• Olive oil
• Sea salt

• For the pine nut salsa

• ¼ cup – 35g toasted pine nuts plus extra to nibble on!
• 2 tbsp finely chopped red onion
• ¾ cup chopped flat-leaf parsley
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 tsp red chilli flakes
• 2 tbsp olive oil
• Sea salt

• To serve

• Sourdough bread, toasted
• Olive oil
• Optional: za’atar
• Optional: pickled vegetables or a green salad

Steps

• Step 1

  Over a gas flame or BBQ grill, char the eggplants whole until the skin is blackened and flesh is soft. Turn frequently with tongs to ensure even charring. If you don’t have a flame, roast in oven at 425°F-220°C for 30–40 minutes until soft.

• Step 2

  Place the eggplants in a bowl, cover with cling film or a plate, and rest for 10 minutes to steam. Peel off the skin and roughly chop the flesh. Return to the bowl with smoked paprika, sea salt, and a drizzle of olive oil. Mix gently and set aside.

• Step 3

  In a large frying pan over high heat, heat 2 tbsp olive oil until shimmering. Add the cherry tomatoes in a single layer, season with sea salt. Cook undisturbed for 1 minute, then gently shake the pan and cook 1 minute more until blistered and some have just burst. Remove from heat and set aside to cool slightly.

• Step 4

  In a food processor, add the feta, cream cheese, garlic, ½ lemon squeeze and zest, dill and olive oil. (You can also add black pepper) Blend until smooth and creamy. Transfer to a serving plate and spread out slightly.

• Step 5

  In a bowl, combine the cooled toasted pine nuts, chopped parsley, red onion, lemon zest, lemon juice, chilli flakes, olive oil, and a pinch of sea salt. Stir to make a chunky salsa.

• Step 6

  Lightly toast or grill slices of sourdough. If desired, brush with olive oil and sprinkle with za’atar.

• Step 7

  Spoon the eggplant over the whipped feta. Scatter the roasted tomatoes around it. Drizzle over the pine nut salsa and finish with a swirl of olive oil.

• Step 8

  Serve immediately with warm sourdough bread. Optional: Add pickled vegetables or a crisp green salad for a fuller meal.

Little Tips

For deeper flavour, add a teaspoon of tahini to the whipped feta.

This dish keeps well, serve leftovers as a cold lunch with a boiled egg on top.