Courtesy of Under the Olive Tree, memories and flavours of Puglia by Anna Maggio
3 medium-sized aubergines
2 cloves of garlic, finely chopped
2 tbsp parsley, chopped
2 tbsp grated parmesan or pecorino cheese
extra virgin olive oil
salt and pepper
Slice the aubergines thinly lengthways, lay them on an oven tray and make some criss-cross incisions on each.
Sprinkle with fine salt, brush with olive oil and cook in a hot oven for 10 minutes, turning the slices once.
Remove from the oven and top the slices with chopped garlic, parsley, pepper, grated cheese and plenty of olive oil.
Place them under the grill for 5 to 10 minutes or until the top is golden brown.
Ideally served hot.