John Myers
Baked Eggplant with Parsley-garlic Oil and Feta Cheese
The perfect baked eggplant with parsley-garlic oil and feta cheese recipe with a picture and simple step-by-step instructions.
- 1 Aubergine
- 1 Handful Flat leaf parsley
- 1 Toes Garlic
- 6 tbsp Olive oil
- 1 Handful Sheep cheese, mashed
- Salt
- Black pepper from the mill
- 0,5 Lemon
- Preheat the oven to 225 ° C, leaving the tray in the oven. Wash the eggplant. Carefully scrape off the handle with the knife (please do not cut it!). Prick the aubergine all around with a sharp knife. Moisten again, then place the aubergine in the hot oven on the tray (middle rack) and bake at 225 ° C for 30 to 40 minutes.
- In the meantime, wash the parsley and peel off the garlic cloves. Finely chop both and mix with the olive oil.
- Take the eggplant out of the oven, place it on a plate or board and cover with a clean towel for a few minutes. Then carefully peel the skin off, not removing the stem. Cut the eggplant in half with a sharp knife and carefully unfold it (see photos).
- Salt and pepper both halves of the aubergine. Then spread the parsley-garlic oil generously on the halves. Put the mashed sheep’s cheese on top and pour the lemon juice over it.
- Fresh flatbread or baguette goes well with it, and of course also to soak up the olive oil. The baked eggplant tastes good as a light dinner in summer and it goes very well as an element on a Mediterranean appetizer buffet
