Take 1 large aubergine and cut it lengthways into 4 equal chunks. On a dry griddle pan or in a dry sandwich toaster (George Foreman style) cook the chunks for about 8-10mins, the white flesh will become transparent and the moisture will draw out.
Place the aubergine chunks in an oven proof dish.
Peel and thinly slice half a large white onion. If you use red onion it will stain the aubergine and not look so pretty. Fry the onion in a good glug of olive oil for about 8-10mins on a medium heat till glossy.
Optional: Add salt, pepper and if you like a bit of spice some chilli flakes.
Add 1 heaped tbsp of Lush Mush sauce per chunk of aubergine and spread evenly across the length. Cover each chunk with a 1/4 of the cooked onion and bake in a pre-heated oven for 25-30mins. Serve with salad.
Optional: sprinkle with parmesan cheese before baking.
Optional: serve with crumbled feta cheese once cooked.