Tasty! Grilled Aubergine with Feta and Grated Carrot.

I love food. Liv loves food. We always make tasty dinners. She introduced me to the joy of beautiful food, even after a day at work, not just munch some frozen reconstituted stuff as fuel.

I used to invent something every meal I cooked as a child. Living at home the cupboards were always full, but not necessarily with things that matched. My favourite meals jumped together (the disasters were thrown together).
Here's something I made last week. For two, you'll need:

• Two aubergines
• Olive oil
• Feta: a piece about the size of your fist
• Carrots: three or four
• Balsamic Vinegar
• Brown/Demerera Sugar
• Half-baked rolls: four to six. I used Pillsbury ones that come in a tin, but the frozen ones are good too.
• Butter.

• Stick the oven on and bake the rolls, following the instructions on the packet. If you can grill and oven at the same time, you can do the rest at the same time. Otherwise you'll have to keep the rolls hot under a tea-towel or something.
• Stick the grill on.
• While the grill's heating up, slice the aubergines into finger-thick slices. Dip the slices into a dish of olive oil.
• Grill the aubergine slices. Remember to turn them half way through.
• While the aubergine slices are grilling, peel then grate the carrots. Add a bit of balsamic vinegar and brown sugar to the grated carrot ('til tasty)
• Slice the feta, pretty thin.
• Get the aubergine out the grill when it looks tasty. Put a slice offeta and a lil' bit of grated carrot on each aubergine slice.
• Serve it all together! Don't forget the butter.