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

Hey everyone, it is John, welcome to my recipe page. 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 am going to make it a bit tasty. This will be really delicious.

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

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. Prepare for Grilling: Preheat your grill, and wipe down each eggplant slice with paper towels.

To get started 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 that.

The ingredients needed to make Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese:
  1. Get 4 long thin aubergine
  2. Prepare 2 cloves garlic finely chopped
  3. Make ready 1 handfull of parsley leaves, finely chopped
  4. Take 5-6 tbsp extra virgin olive oil
  5. Get Sea salt and pepper
  6. Prepare 150 g feta cheese
  7. Prepare to taste Lemon

Grilled aubergines with olive oil, garlic, parsley and feta cheese. Sprinkle the kosher salt on top and set aside. Brush each slice generously with olive oil. Insert the tomato slices in between the eggplant slices.

Instructions 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

Pepper to taste with the black pepper. Sprinkle on the garlic all over. Insert the cheese shavings inside and on top of the eggplant. Whilst the aubergines are baking, make the sauce. Finely chop the onion and smash the garlic cloves.

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