Preheat your oven on the highest setting. Cut the eggplant in half and place cut side up on a roasting sheet. Score the flesh about 1 inch (2cm) deep in a crisscross pattern. Drizzle the cut side with olive oil and sprinkle with salt. Roast for 20-25 minutes or until soft and well browned.

While the eggplant is cooking, brown the pork or beef in a frying pan with a little oil. Keep a few cilantro leaves aside to serve and finely chop the remaining stems and leaves.

When the meat is browned, add the chili and cilantro and cook, stirring, for 2 minutes or until the herbs have wilted. Remove from the heat. Add the lime juice. Taste and season with salt and more lime if needed.

Divide the eggplant between two plates. Spoon over the meat mixture. Top with the crumbled feta and reserved cilantro leaves.