Ingredients:

• 200g x Spaghetti (I use Garofalo Pasta),

• 1 x Large sliced aubergine,

• 1 X Lemon zest,

• 50g x Feta cheese, 

• 1 x Handful of parsley,

• 1 x Garlic cloves  (Crushed),

• 1 x tbsp. of olive oil,

• Salt & Pepper to taste. 

Method:

1. Heat a griddle pan,  add the sliced aubergine and cook for around 5 to 10 minutes on each side until soft,

2. Meanwhile add a pot of salted water on a high heat and bring to the boil,

3. When the aubergines are ready, place into a bowl and add seasoning, parsley, garlic, oil and mix well,

4. Add the spaghetti to the boiling water and cook according to packet instructions.  I would normally cook for a minute less for that ‘al-dente’ bite,

5. Drain the pasta, and place back into the pot,

6. Stir through the lemon zest and crumbled feta into the spaghetti,

7. In a clean serving plate add a layer of aubergine and then the spaghetti onto,

8. Add some parmesan, chilli oil to finish off if you fancy.