Eggplant (Aubergine) and Feta Mash |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From the Australian magazine Food Ideas Ingredients:
850 g eggplants |
olive oil or cooking spray |
1 tablespoon lemon juice |
200 g feta cheese, crumbled |
1/3 cup flat leaf parsley, roughly chopped |
salt and pepper |
Directions:
1. Preheat oven to 200c.
2. Pierce eggplant all over with a skewer and either rub or spray with oil.
3. Place on a baking sheet.
4. Roast for 35-40 minutes or until very tender.
5. Allow to cool for 10 minutes.
6. Cut the eggplants in half and scoop out the flesh with a metal spoon, discarding the skin.
7. Place the flesh in a bowl, add the lemon juice, three-quarters of the feta and three-quarters of the parsley.
8. Season with salt and pepper.
9. Sprinkle with the remaining feta and parsley and serve.
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