Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, aubergine with olive oil, garlic, parsley and feta cheese. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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.
Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something which I have loved my whole life.
To begin with this recipe, we must first 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 can achieve that.
The ingredients needed to make Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese:
- Take 4 long thin aubergine
- Get 2 cloves garlic finely chopped
- Make ready 1 handfull of parsley leaves, finely chopped
- Prepare 5-6 tbsp extra virgin olive oil
- Get Sea salt and pepper
- Take 150 g feta cheese
- Make ready to taste Lemon
Meanwhile, in a small saucepan, combine the oil, butter, garlic, salt and a few grinds of pepper. Try our easy layered Persian aubergine bake with crumbled feta. Feta is a great cheese to always keep in your refrigerator. Here is a simple but delicious appetizer of feta cheese with olive oil and fresh herbs.
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
Feta is a great cheese to always keep in your refrigerator because it can easily be turned into a lovely appetizer or snack. Fry the onion in a little olive oil until soft then add the garlic. Divide the feta mixture between the slices of aubergine and wrap the aubergine slices around the filling and leave to. Fresh white cheese with scrambled eggs and spinach closeup. Malai Kofta is a Mughlai Speciality dish served in a bowl or pan over moody Spaghetti pasta Bucatini with pesto sauce and parmesan from wild garlic in white dish.
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