1 aubergine*

1/2 jar pesto (whatever flavour colour you like)

1/2 pack feta (if you use 'Greek-style salad cheese' this will be much cheaper; it's the same recipe, just can't be called feta unless it's made using sheep's milk with no more than 30 percent goat's milk from animals that graze on specific flora and fauna in Greece.)

juice of a lime

Optional: 1/2 pack smoked bacon lardons (Oakpark brand)

Slice the aubergine into rounds, and then fry in olive oil (doesn't need to be extra virgin) till lightly browned, seasoning well with salt and black pepper, then put to one side

If using the bacon, fry this in the same pan you used for the aubergine, till cooked and crisping up

Take the cheese out of its pack and pat it dry with kitchen towel, then crumble/cut into small dice

In a small bowl, mix the pesto with the lime juice