Originally served with roast lamb; leftovers were chopped into a salad with lettuce leaves and tomatoes.
Prep. time 10 min. + cooking time 40 min.
You will need, for 4 portions:
- 2 large aubergines
- 4 pears (whichever variety you fancy)
- 200g. feta cheese
- 4 tbsp. olive oil
- 1 tsp. sea salt
Warm your oven to 180°.
Wash the aubergines and pears.
Line an oven tray with baking paper.
Cut the aubergines in their length into thin slices. Toss them into a large mixing bowl and drizzle with olive oil and salt. Mix well and splay onto the baking tray.
Cut the pears into four and remove the seeds and fibrous core. Add to the baking tray.
Bake for 20 minutes.
Cut the feta into small chunks then crumble with your fingers onto the tray.
Bake for another 20 minutes.