Aubergine Stuffed with Spinach, Feta, Harissa and Mint

• 2 medium aubergines
• 125 ml olive oil
• 2 garlic cloves, grated to a pulp

Cut the stalks off the aubergines, then slice them lengthways into 5mm slices. In a small pan, gently heat the oil and garlic until bubbles appear, then turn off the heat and leave to infuse for a minute or so. Put a griddle pan on a high heat and, while it’s getting hot, brush the slices of aubergine on both sides with the garlic oil. Then griddle the aubergine slices for a few minutes on each