Hello everybody, it’s John, 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 food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something that I have loved my entire life. They’re nice and they look fantastic.

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.

To begin with this particular recipe, we have to prepare a few components. 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:

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

Next add the olive oil and a good pinch of salt and pepper. Use your hands and turn the aubergines over in the oil and spices until evenly coated. Cool to almost to room temperature before transferring to a bowl and mixing in the parsley. Aubergine comes into its own when cooked over flame or roasted: try it in feta parcels, a crunchy salad and a moreish puree.

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

Layers of aubergine, cheese and pasta sauce are baked till bubbly. 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.

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