Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, aubergine with olive oil, garlic, parsley and feta cheese. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something which I have loved my entire life. They’re fine and they look wonderful.
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 get started with this recipe, we must 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 can achieve it.
The ingredients needed to make Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese:
- Make ready 4 long thin aubergine
- Make ready 2 cloves garlic finely chopped
- Get 1 handfull of parsley leaves, finely chopped
- Prepare 5-6 tbsp extra virgin olive oil
- Make ready Sea salt and pepper
- Prepare 150 g feta cheese
- Make ready to taste Lemon
Meanwhile, in a small saucepan, combine the oil, butter, garlic, salt and a few grinds of pepper. Aubergine comes into its own when cooked over flame or roasted: try it in feta parcels, a crunchy salad and a moreish puree. Garlicky Lemon AsparagusYummly. olive oil, salt, asparagus, black. A quick and easy Aubergine & Harissa Stew With Feta recipe, from our authentic Moroccan cuisine collection.
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
Find brilliant recipe ideas and cooking tips at Gousto. The aubergine is sliced and cooked down in its own juices to become really meaty and tender. Fresh white cheese with scrambled eggs and spinach closeup. Malai Kofta is a Mughlai Speciality dish served in a bowl or pan over moody Spaghetti pasta Bucatini with pesto sauce and parmesan from wild garlic in white dish. Fried Salmon with cheese sauce, parsley and pepper.
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