from In Season: Cooking with Vegetables and Fruits by Sarah Raven

3 medium eggplants (about 2 pounds)
2 TB. olive oil
8 oz. feta cheese
2 TB. extra virgin olive oil
juice and grated zest of 1 lemon
salt and pepper

Preheat the oven to 400 degrees. Cut the eggplants into large chunks and drizzle 2 tablespoons of olive oil over the top and roast them in the preheated oven for about 30 minutes. Meanwhile, break up the feta into small lumps.

Take the eggplant out of the oven and, while it is still hot, stir in the extra virgin olive oil, lemon juice and zest, and feta. Season with salt and pepper to tastes. Once it has cooled down a little, add plenty of parsley.