Grilled eggplant with basil, lemon and feta bruschetta

Ingredients

1 to brush	Olive oil
1 loaf	Crusty bread
1 clove	Garlic
1	Eggplant
1 to taste	Salt & freshly ground pepper
1 handful	Fresh basil, torn
100 g	Feta, crumbled
1	Lemon, zest and juice

Directions

1. Preheat your barbecue until hot.
2. Brush chunky slices of bread with olive oil and grill both sides. Remove and rub with a cut clove of garlic and put aside.
3. Cut an eggplant lengthwise into 1cm slices, brush with olive oil and season with sea salt and cracked pepper.
4. Cook on both sides until charred and golden. Remove, allow to cool and roughly chop.
5. Put into a bowl and mix with torn fresh basil, crumbled feta , olive oil and lemon zest.
6. Top each toasted bread slice with this, add a squeeze of lemon and serve immediately. Rustic outdoor eating.

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