Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese
Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, aubergine with olive oil, garlic, parsley and feta cheese. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something which I’ve loved my entire life.

Check out our selection & order now. Free UK delivery on eligible orders! 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.

To begin with this particular recipe, we have to prepare a few ingredients. 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:
  1. Prepare 4 long thin aubergine
  2. Prepare 2 cloves garlic finely chopped
  3. Get 1 handfull of parsley leaves, finely chopped
  4. Take 5-6 tbsp extra virgin olive oil
  5. Prepare Sea salt and pepper
  6. Get 150 g feta cheese
  7. Get 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:
  1. Heat an overhead grill to medium heat.
  2. 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.
  3. Then make 4 evenly spared, shallow cut along the length of the aubergine right down to the bullbous end.
  4. 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.
  5. Transfer to a large plate, allow to cook for a couple of minutes.
  6. Now using a small knife, carefully lift off the skin in a 4 long, narrow sheets and discard.
  7. 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.
  8. Mix the garlic and parsley with the oilve oil and spoon over the assembly.
  9. Season lightly salt and peper, crumble feta cheese over the top and squeeze over some lemon juice.
  10. Drizzle over more olive oil to finish.
  11. Serve warm.
  12. 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 this up with this exceptional food aubergine with olive oil, garlic, parsley and feta cheese recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!