Aubergine and feta tart
Preheat oven to 180C. Bake two aubergines (scored length ways) for 40 minutes then leave to cool. Line a baking tray with a 320g sheet of ready-rolled puff pastry Score a line 3cm from the edge all the way round and brush the outside with a bit of milk and beaten egg. Turn the oven up to 200C and cook the pastry for 15 minutes.
Finely slice two cloves and fry in olive oil until golden. When the aubergines have cooled, remove the skin and mash in a bowl. Add the garlic to the mash, season and mix. Slice another aubergine with the skin on. In batches, fry both sides of the slices in olive oil. Remove the pastry and press down the inside with the back of a spoon. Layer it with the mashed aubergine mixture and then sprinkle over an even layer of feta cheese (200g). Then layer with the fried aubergine slices. Sprinkle with a few sprigs of thyme and bake for a further 15 minutes in the oven. Serve with salad.