8 pieces baby aubergines
1 bag rocket leaves, washed
1 medium onion (red or white), sliced into half moons
4 bird’s eye chilies, chopped
5 tablespoons of red wine vinegar
3 tablespoons olive oil
2 tablespoons cooking oil
1/2 cup crumbled feta cheese
* Slice the aubergines lengthwise and brush with the cooking oil on all sides.
* Heat a chargrill pan (or a griddle pan) until very hot. Put some oil in the pan and cook aubergines flesh side down for about 5 minutes and turn over to cook the other side. Set aside.
* Make the dressing: Whisk together the red wine vinegar and olive oil in a small bowl.
* Arrange cooked aubergines, onions, chilies and rocket leaves on a serving dish and drizzle with the dressing and top with feta cheese.