Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, aubergine with olive oil, garlic, parsley and feta cheese. One of my favorites food recipes. This time, I will 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. 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.
Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular 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 cook it.
The ingredients needed to make Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese:
- Prepare 4 long thin aubergine
- Prepare 2 cloves garlic finely chopped
- Take 1 handfull of parsley leaves, finely chopped
- Prepare 5-6 tbsp extra virgin olive oil
- Prepare Sea salt and pepper
- Make ready 150 g feta cheese
- Get 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. Prepare the sauce: Mix the olive oil, salt, black pepper, garlic, mint, oregano and red pepper flakes.
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
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. Prepare the sauce: Mix the olive oil, salt, black pepper, garlic, mint, oregano and red pepper flakes. Run a small, sharp knife round the base of the stalk, just cutting through the skin. 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. Thanks so much for reading. I’m confident 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 on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
