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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, aubergine with olive oil, garlic, parsley and feta cheese. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something that I’ve loved my entire life.

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.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. Take 2 cloves garlic finely chopped
  3. Prepare 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. Take to taste Lemon

Meanwhile, in a small saucepan, combine the oil, butter, garlic, salt and a few grinds of pepper. Aubergine comes into its own when cooked over flame or roasted: try it in feta parcels, a crunchy salad and a moreish puree. Garlicky Lemon AsparagusYummly. olive oil, salt, asparagus, black. A quick and easy Aubergine & Harissa Stew With Feta recipe, from our authentic Moroccan cuisine collection.

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

Find brilliant recipe ideas and cooking tips at Gousto. The aubergine is sliced and cooked down in its own juices to become really meaty and tender. 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. Fried Salmon with cheese sauce, parsley and pepper.

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