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

Hello everybody, I hope you are having an amazing day today. 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. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something which I have loved my whole life.

To get started with this particular recipe, we must first 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 that.

The ingredients needed to make Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese:
  1. Make ready 4 long thin aubergine
  2. Get 2 cloves garlic finely chopped
  3. Get 1 handfull of parsley leaves, finely chopped
  4. Get 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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