Bolognese-Feta Aubergine cream on Toast
Bolognese-Feta Aubergine cream on Toast

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, bolognese-feta aubergine cream on toast. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Bolognese-Feta Aubergine cream on Toast is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Bolognese-Feta Aubergine cream on Toast is something which I’ve loved my entire life.

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To get started with this particular recipe, we have to first prepare a few components. You can have 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:
  1. Prepare 2 aubergines
  2. Take 1 clove garlic
  3. Take 100 g feta cheese
  4. Take 150 g bolognese sauce
  5. Get 1 tbsp mayonnaise
  6. Take 1 tsp cumin
  7. Take 1 handful chives
  8. Prepare Salt and Pepper
  9. Take 1 pack Toast bread

Cook on the griddle until tender and charred, turning halfway though. 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.

Steps to make Bolognese-Feta Aubergine cream on Toast:
  1. Stick the Aubergines a few times with knife, and place 190C° pre-heated oven, baking till fully cooked inside.
  2. When the aubergines are ready, cut them half, scraping out the inside and let it cool down.
  3. 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.
  4. Serve on toast!

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. 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.

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