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Add the aubergine to a bowl, sprinkle with salt, mix then set aside so the aubergine can soften
Meanwhile, add all the chimichurri ingredients to a bowl, mix to combine & set aside for the flavours to come together
Once the aubergine has softened, dab off any excess moisture with kitchen towel then sprinkle with the cornstarch & toss to coat evenly
Shallow fry the aubergine in a generous amount of oil until golden & crisp on both sides
Add all the bean ingredients (apart from the beans) to a food processor & blitz until as smooth as you like (I like some texture to my romesco sauce)
Add the romesco sauce to a pan then tip in the beans, including the water from one can. stir in, adding a splash more water if the mixture is too dry then bring to a simmer & cook for 5-10 minutes until the beans are warmed & tender
Top the beans with crispy aubergine, vegan feta if using, drizzle with chimichurri & serve up with toasted bread!