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Thinly slice the aubergine lengthways into 1cm-thick pieces, then slice each into three strips. Toss with 2 tbsp of the oil and some salt. Heat a griddle pan over a high heat or until almost smoking, then griddle the strips for 2-3 mins on each side until tender. Transfer to a large bowl (you can also barbecue them if you prefer).
Mix the chilli flakes, lemon juice and remaining oil together with some seasoning. Tip the chickpeas into the bowl with the aubergine, add the dressing and mint, then toss everything together. Tip onto a serving platter, scatter over the pine nuts and feta, and scatter over some mint leaves to serve.