Smoked baby aubergine, barrel aged feta, Giarraffa olives

Serves 2 as a starter or 4 as part of a selection of small plates

Prep time 40 minutes


50ml olive oil (for cooking)
200ml Extra Virgin olive (for marinating)
Zest of ½ lemon
250g baby aubergines
4g smoked salt
Some rock salt
Few sprigs thyme
1 red chilli, sliced
Barrel aged feta
Giarrafa Sicilian olives


Cut aubergines in half, score with a sharp knife and season with rock salt. Allow to sit for an hour, rinse from excess salt and pat dry. In a non-stick pan add the olive oil and fry the aubergines face down until caramelised. Transfer to an oven dish and add the chili, garlic and thyme, cover with additional olive oil and cover with baking paper. Cook in a pre-set oven at 150°C for twenty to twenty-five minutes.

Allow to cool. To serve, drain the aubergines from the excess oil and season with the smoked salt, accompanied by the feta and olives.