Eggplant (Aubergine) and Feta Mash

Preheat oven to 200c.

Pierce eggplant all over with a skewer and either rub or spray with oil.

Place on a baking sheet.

Roast for 35-40 minutes or until very tender.

Allow to cool for 10 minutes.

Cut the eggplants in half and scoop out the flesh with a metal spoon, discarding the skin.

Place the flesh in a bowl, add the lemon juice, three-quarters of the feta and three-quarters of the parsley.

Season with salt and pepper.

Sprinkle with the remaining feta and parsley and serve.