Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special 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 unique. This will be really delicious.

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

To begin with this particular recipe, we must 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:

1. Prepare 4 long thin aubergine
2. Prepare 2 cloves garlic finely chopped
3. Make ready 1 handfull of parsley leaves, finely chopped
4. Get 5-6 tbsp extra virgin olive oil
5. Take Sea salt and pepper
6. Take 150 g feta cheese
7. Prepare to taste Lemon

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. Serve warm, or at room temperature with lemon squeezed over.

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

If liked, trickle over more olive oil to finish. Serve warm, or at room temperature with lemon squeezed over. Aubergine With Olive Oil, Garlic, Parsley And Feta Cheese By Santy Coy is something that I have loved my whole life. They are nice and they look fantastic. To begin with this particular recipe, we must prepare a few components.

So that’s going to wrap it up for this exceptional food aubergine with olive oil, garlic, parsley and feta cheese recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!