Cut the garlic clove in half (skin on) and lightly wipe over the aubergine slices then brush each slice with olive oil and place onto a smoking hot griddle or frying pan for 1 minute each side to colour.
Meanwhile, break up the feta cheese into a bowl, add the parsley, chili flakes if using, a little drizzle of olive oil, zest of half a lemon (or to your taste) and cracked black pepper (no salt is needed).
Once the aubergines are golden, lay out flat and gently top each one with the feta and parsley mixture and serve.
Note: you can pop them in the oven for a few minutes to melt the feta or cook the aubergine on the BBQ if that's what you're up to!
Flexitarian Option
Try adding a few sun blushed tomatoes to the feta mix
Notes
Try adding a few sun blushed tomatoes to the feta mix