Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, aubergine with olive oil, garlic, parsley and feta cheese. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. 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. Mix the garlic and parsley with the oilve oil and spoon over the assembly.
Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to 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:
- Make ready 4 long thin aubergine
- Get 2 cloves garlic finely chopped
- Take 1 handfull of parsley leaves, finely chopped
- Take 5-6 tbsp extra virgin olive oil
- Get Sea salt and pepper
- Prepare 150 g feta cheese
- Prepare to taste Lemon
Serve warm, or at room temperature. Meanwhile; break up your feta cheese into a bowl, this is rustic so don't cut with a knife but crumble with your hands. Then add decent hit of olive oil over the feta, season with black pepper (no salt needed), add the chopped garlic, parsley and squeeze of lemon juice. Slash the aubergine from stalk to the end without cutting it in half so it flops open like a book.
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
Scatter garlic over the flesh, add a generous squeeze of lemon juice, splash of olive oil most of the parsley. Crumble or grate feta over the top. Garnish over and around with a little parsley and finish with a swirl of olive oil. Grilled aubergines with olive oil, garlic, parsley and feta cheese. Mix garlic and parsley with olive oil and spoon over the aubergines.
So that is going to wrap this up for this special food aubergine with olive oil, garlic, parsley and feta cheese recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
