Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, aubergine with olive oil, garlic, parsley and feta cheese. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 crumble the feta cheese over the top. If liked, trickle over more olive oil to finish.
Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something which I’ve loved my entire life. They’re 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 it.
The ingredients needed to make Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese:
- Prepare 4 long thin aubergine
- Get 2 cloves garlic finely chopped
- Take 1 handfull of parsley leaves, finely chopped
- Prepare 5-6 tbsp extra virgin olive oil
- Take Sea salt and pepper
- Make ready 150 g feta cheese
- Prepare to taste Lemon
Sprinkle garlic granules over the top. Sprinkle the remaining mozzarella and Parmesan cheese over the top. A quick and easy Aubergine & Harissa Stew With Feta recipe, from our authentic Moroccan cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto.
Instructions 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
The aubergine is sliced and cooked down in its own juices to become really meaty and tender. Served over couscous with garlic crisps. Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the aubergine slices. Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the. Fry the onion in a little olive oil until soft then add the garlic.
So that’s going to wrap it up for this special food aubergine with olive oil, garlic, parsley and feta cheese recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
