Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, bolognese-feta aubergine cream on toast. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Bolognese-Feta Aubergine cream on Toast is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Bolognese-Feta Aubergine cream on Toast is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook bolognese-feta aubergine cream on toast using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Bolognese-Feta Aubergine cream on Toast:
- Make ready 2 aubergines
- Get 1 clove garlic
- Prepare 100 g feta cheese
- Take 150 g bolognese sauce
- Prepare 1 tbsp mayonnaise
- Make ready 1 tsp cumin
- Prepare 1 handful chives
- Make ready Salt and Pepper
- Prepare 1 pack Toast bread
Commencer par préparer l'aubergine et l'épluchant et en la coupant en. Bolognese-Feta Aubergine cream on Toast Do you experiment with flavoring eggplant cream? I'll show you a bolognese-feta version, which is the perfect little cream. It would be grilled for the best, but the oven-baked version will definitely run out. #mycookbook.
Steps to make Bolognese-Feta Aubergine cream on Toast:
- Stick the Aubergines a few times with knife, and place 190C° pre-heated oven, baking till fully cooked inside.
- When the aubergines are ready, cut them half, scraping out the inside and let it cool down.
- Mince the garlic, and break the feta cheese down and add them to the aubergine along with the rest of the ingredients, seasoning with salt and pepper to taste.
- Serve on toast!
I'll show you a bolognese-feta version, which is the perfect little cream. It would be grilled for the best, but the oven-baked version will definitely run out. #mycookbook. For this veggie take on a Bolognese, meaty chunks of roast aubergine are heaped into a rich tomato sauce brimming with organic veg, garlic and rosemary and spooned liberally over a tangle of al dente spaghetti. Method Fry the finely chopped onion and garlic. Once they are softened add the soy mince, and then the blended tomatoes.
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