Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese
Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special 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 unique. This will be really delicious.

Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:
  1. Take 4 long thin aubergine
  2. Prepare 2 cloves garlic finely chopped
  3. Make ready 1 handfull of parsley leaves, finely chopped
  4. Take 5-6 tbsp extra virgin olive oil
  5. Take Sea salt and pepper
  6. Get 150 g feta cheese
  7. Take to taste Lemon
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

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