Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, aubergine with olive oil, garlic, parsley and feta cheese. One of my favorites. This time, I am going to make it a bit tasty. 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. Try our easy layered Persian aubergine bake with crumbled feta.
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 simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first 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:
- Take 4 long thin aubergine
- Make ready 2 cloves garlic finely chopped
- Take 1 handfull of parsley leaves, finely chopped
- Make ready 5-6 tbsp extra virgin olive oil
- Take Sea salt and pepper
- Prepare 150 g feta cheese
- Make ready to taste Lemon
Cooking Greek at home with Zorbas Island Aubergine with olive oil. Olive oil from Crete: Are you looking for good quality olive oil from Crete? Olives&Feta do not have control over the ingredients you use to make this recipe nor the environment in which you are making them. Spray bottom layer with olive oil, add eggplant.
Instructions 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
Olives&Feta do not have control over the ingredients you use to make this recipe nor the environment in which you are making them. Spray bottom layer with olive oil, add eggplant. The first bottom layer will be a row of aubergine or zucchini. Aubergine Parmigiana (aka Melanzane alla Parmigiana) is one of my all-time favourite vegetarian dishes so It requires making a tomato sauce and then layering it with cooked aubergine and cheese, and then baking Because olive oil is such a big part of the dish I like to use a really good quality one. Heat the red wine vinegar with the sugar in a small pan until it has dissolved, then brush over the aubergine slices.
So that is going to wrap this up with this exceptional food aubergine with olive oil, garlic, parsley and feta cheese recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
