Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, aubergine with olive oil, garlic, parsley and feta cheese. It is one of my favorites. This time, I will make it a bit unique. This will be really 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 crumble the feta cheese over the top. If liked, trickle over more olive oil to finish.
Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook aubergine with olive oil, garlic, parsley and feta cheese using 7 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese:
- Get 4 long thin aubergine
- Make ready 2 cloves garlic finely chopped
- Take 1 handfull of parsley leaves, finely chopped
- Take 5-6 tbsp extra virgin olive oil
- Take Sea salt and pepper
- Make ready 150 g feta cheese
- Get to taste Lemon
While the aubergines are cooking, heat the reserved olive oil in a small saucepan and fry the chilli and garlic for about a minute, until the garlic turns a pale golden Transfer the chilli, garlic and oil to a large mixing bowl and add the cooked aubergine. Heat the remaining oil in a frying pan, add the garlic and fry quickly until lightly toasted, then pour the garlic and oil into a small bowl. Fry the onion in a little olive oil until soft then add the garlic. Divide the feta mixture between the slices of aubergine and wrap the aubergine slices around the filling and leave to.
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
Aubergine often gets a bad rep for its bitter taste and being tricky to cook with. Place on a baking tray and drizzle generously with olive oil and salt. Feta is a great cheese to always keep in your refrigerator. Here is a simple but delicious appetizer of feta cheese with olive oil and fresh herbs. Feta is a great cheese to always keep in your refrigerator because it can easily be turned into a lovely appetizer or snack.
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