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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way 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 unique. This will be really delicious.

Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something which I have 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. Prepare for Grilling: Preheat your grill, and wipe down each eggplant slice with paper towels.

To begin with this particular recipe, we must first 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 can achieve it.

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

Grilled aubergines with olive oil, garlic, parsley and feta cheese. Run a small, sharp knife round the base of the stalk, just cutting through the skin. Finish with a layer of sauce and feta and the rest of the walnuts. Season the cooked eggplant with salt and pepper to taste.

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

Whisk the lime juice, olive oil and garlic together in a bowl. Add the eggplant, scallions and bell peppers to the bowl and toss to coat. It melts in the mouth, tasting a bit like luxury porcini mushrooms. Mix minced garlic with olive oil, parsley, salt and pepper. Fill slits on eggplant with half of the parsley-garlic olive oil, add shredded cheese and drizzle leftover oil on top.

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