Recipe of Award-winning Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese

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

Hello everybody, it's Brad, welcome to our recipe page. 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 little 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 recent trending foods in the world. It is simple, it's fast, it tastes delicious. It's enjoyed by millions every day. They're fine and they look wonderful. Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese is something that I have loved my whole life.

To get started with this recipe, we must first 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:

1. {Prepare of long thin aubergine.
2. {Prepare of garlic finely chopped.
3. {Make ready of handfull of parsley leaves, finely chopped.
4. {Make ready of extra virgin olive oil.
5. {Take of Sea salt and pepper.
6. {Get of feta cheese.
7. {Make ready of Lemon.

Steps 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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