Chargrilled aubergines with goats cheese and parsley pesto

This is my version of chef Simon Hopkinson's "favourite aubergine recipe" and I can see why. Its mixture of hot smoky aubergine, silky pesto and the contrast of cool cheese, is simply delicious. He says it would make a lunch or supper but for a hearty appetite like mine it's just a starter!

He recommends feta but I rather like the richness of a nicely goaty goat's cheese, and the warm nuttiness of walnuts add some much needed bite. Serve with pitta bread to mop up the oil and juices!

Per person:

• 1 long oval aubergine
• 1 clove garlic, crushed
• 1 tbsp balsamic vinegar
• Bunch of fresh parsley, chopped
• Handful of walnuts
• Good olive oil
• Pinch of sea salt
• Goats cheese, cut into chunks

1. Pierce the skin of the aubergine around the neck of the aubergine, just under the leaves. Run the knife down the length of the aubergine the up the other side to the top. Give the aubergine a quarter turn, then do the same. These cuts allow you to peel off the skin more easily once it's done.
2. Crank up your grill to a high heat, and place the aubergine under the grill for five minutes or so until the skin is blackened. Turn and repeat four times unless the whole aubergine is chargrilled. Let it go as black as you dare and your smoke alarm will allow!
3. While the grill is on, briefly brown the walnuts for a few minutes making sure they don't burn, then chop.
4. Mix the walnuts with the parsley, garlic, vinegar and enough good olive oil to cover. Mix together, either just mixing or crush together in a pestle and mortar.
5. When the aubergine is nicely blackened, remove from the grill and peel off the skin. If it's really juicy leave it to cool and drain for a few minutes.
6. Transfer to a plate with one cut side up.
7. With a knife slice down, and spread open the aubergine like a fan.
8. Spoon the pesto mixture onto the aubergine, then sprinkle lightly with sea salt.
9. Dot with cool goats cheese, and enjoy!

Variations

Simon Hopkinson's original recipe uses feta and lemon juice.