Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, aubergine with olive oil, garlic, parsley and feta cheese. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something that I have loved my entire life.
Save time and buy groceries online from Amazon.co.uk Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the aubergine. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and. Mix the garlic and parsley with the oilve oil and spoon over the assembly. Season lightly salt and peper, crumble feta cheese over the top and squeeze over some lemon juice.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook aubergine with olive oil, garlic, parsley and feta cheese using 7 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese:
- Take 4 long thin aubergine
- Prepare 2 cloves garlic finely chopped
- Make ready 1 handfull of parsley leaves, finely chopped
- Take 5-6 tbsp extra virgin olive oil
- Get Sea salt and pepper
- Take 150 g feta cheese
- Make ready to taste Lemon
Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the aubergine. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta cheese over the top. If liked, trickle over more olive oil to finish. Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the aubergine.
Instructions to make Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese:
- Heat an overhead grill to medium heat.
- Run a small, sharp knife round te neck of each aubergine a centimeter or so below the stalk and only just cutting through the skin.
- Then make 4 evenly spared, shallow cut along the length of the aubergine right down to the bullbous end.
- Grilled them, turning every 5 - 7 minutes or until evenly cooked and the aubergine feels soft but not collapsed within. in the case of the purple aubergine, their skin will also turned dull brown colour.
- Transfer to a large plate, allow to cook for a couple of minutes.
- Now using a small knife, carefully lift off the skin in a 4 long, narrow sheets and discard.
- Without cutting right through the stalk end, cut the aubergine in half lengthways and gently prise apart until you have 2 horizontal halves, but remaining attached at the top end.
- Mix the garlic and parsley with the oilve oil and spoon over the assembly.
- Season lightly salt and peper, crumble feta cheese over the top and squeeze over some lemon juice.
- Drizzle over more olive oil to finish.
- Serve warm.
- Enjoy
If liked, trickle over more olive oil to finish. Mix the garlic and parsley with the olive oil until well combined and spoon the mixture over the aubergine. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta cheese over the top. Serve warm, or at room temperature with lemon squeezed over. Slash the aubergine from stalk to the end without cutting it in half so it flops open like a book.
So that is going to wrap this up with this exceptional food aubergine with olive oil, garlic, parsley and feta cheese recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
