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Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese

Before you jump to Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Conserve Money In The Kitchen.

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A large amount of electricity is actually consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. You can certainly save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F and 0F. You can cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen on its own gives you many small ways by which energy and money can be saved. Natural living is actually something we can all perform, without difficulty. A lot of it is basically making use of common sense.

We hope you got benefit from reading it, now let's go back to aubergine with olive oil, garlic, parsley and feta cheese recipe. You can have aubergine with olive oil, garlic, parsley and feta cheese using 7 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Aubergine with Olive Oil, Garlic, Parsley and Feta Cheese:

Take 4 of long thin aubergine.
Prepare 2 cloves of garlic finely chopped.
You need 1 of handfull of parsley leaves, finely chopped.
You need 5-6 tbsp of extra virgin olive oil.
Get of Sea salt and pepper.
Use 150 g of feta cheese.
Take to taste of Lemon.

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.

Divide the feta mixture between the slices of aubergine and wrap the aubergine slices around the filling and leave to. Olives&Feta do not have control over the ingredients you use to make this recipe nor the You can omit the mozarella cheese and substitute with your own, but I do find the mozarella gives the Spray bottom layer with olive oil, add eggplant. The first bottom layer will be a row of aubergine or zucchini. Chop the parsley, then draw the shallot and garlic in with the herb and chop them together, until finely chopped. Stir the aromatics and walnut oil Carefully remove the hot baking sheet from the oven and brush or drizzle with olive oil.

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