Hello everybody, it’s me, Dave, welcome to our 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 am going to make it a little bit tasty. This is gonna smell and look delicious.

Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice 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 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 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:

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

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 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!