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

Hello everybody, hope you’re 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. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most well liked of current trending foods on earth. It is appreciated 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 entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. 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. Get 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. Make ready 150 g feta cheese
  7. Get to taste Lemon
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

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