Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, aubergine with olive oil, garlic, parsley and feta cheese. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have aubergine with olive oil, garlic, parsley and feta cheese using 7 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese:
- Prepare 4 long thin aubergine
- Take 2 cloves garlic finely chopped
- Make ready 1 handfull of parsley leaves, finely chopped
- Make ready 5-6 tbsp extra virgin olive oil
- Take Sea salt and pepper
- Get 150 g feta cheese
- Make ready to taste Lemon
Season slightly with salt (not too much as feta is quite salty) and black pepper, and crumble feta over the top. 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.
Steps 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
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. Season lightly with salt (not too much - the cheese is salty anyway) and pepper, and crumble the feta cheese over the top.
So that’s going to wrap it up with this exceptional food aubergine with olive oil, garlic, parsley and feta cheese recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
