Aubergines with olive oil, garlic, parsley & feta cheese. The magical moments of the dish are both its quiet simplicity, and the elemental fact, for once, of allowing the aubergine to taste exactly of itself. It further goes without saying that the oil should be very good indeed.The very best aubergines for this dish are the long, pale purple ones, most
often found in Asian stores. Their skins are nice and thin, resulting in a more thrifty discard, once peeled. The favor is also very good, and don’t be put off by any seeds; they certainly don’t detract from the finished dish by any means. Also, it is well worth noting that when adding garlic and parsley to this kind of dish, the end result is doubly aromatic if you finely chop the two together. In French cookery, this is known as “persillade.”