Here’s a very easy but quite delicious little nibble to serve now that eggplant is coming into season. You could make these a lot more complicated (things like walnuts, pine nuts, parsley and garlic would be good additions), but if you’re looking for a really easy recipe idea, try this: Cut eggplant lengthways into thin strips. Brush with olive oil and grill until starting to caramelise. Then, on each strip place a clump of feta (I used buffalo milk feta), some fresh mint and a few drops of pomegranate molasses and natural yoghurt. Roll up (pp a little skewer through to keep together if you like) and serve still lukewarm, or cold.