- Char the aubergines over a gas flame or on a barbecue, turning regularly with tongs until the skins are blackened and the flesh is soft and collapsed. Leave to cool.
- Peel away and discard the skins, then finely chop the aubergine flesh. Transfer to a large mixing bowl and allow any excess liquid to drain away.
- Reserve half the feta for serving. Add the remaining feta, Greek yoghurt, coriander, dill, lemon zest and juice, cumin, paprika, dried mint and a generous seasoning of salt and black pepper to the aubergine. Mix gently until well combined, keeping plenty of texture.
- Heat the Merchant Gourmet Turkish Style Grains according to the pack instructions and spread over a large serving platter.
- Spoon over the smoky aubergine mixture, then scatter with the reserved feta, pickled chillies and remaining herbs. Finish with a generous drizzle of olive oil and serve with warm pitta breads.
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