Grilled aubergines with olive oil, garlic, parsley and feta cheese



Normally I never post anything so fast. But this dish is so delicious that I thought I will post it before the summer is finished.
I did make this two weeks back but coudn't take any picture as mostly I can never take picture of warm food as my family is waiting for having their food and I don't want them to wait, just because I have to take pictures.

But then this dish is so yumm and my hubby and daughter who are carnivorous in nature loved this, and when I made this two weeks backs and after the lunch hubby asked when we are going to make this again.
So that is what I did today, we had this again for lunch and I took my plate and clicked few pictures in a hurry :-)

God the recipe from the TV show The Good Cook
The cook say in the show he feel so bad that he didn't discover this dish long agi as he only had this last year when he went to Greace and I totally agree with him.

4 long, thin-skinned purple aubergines (alternatively use the ordinary plump, pear-shaped variety available from most supermarkets)

1-2 garlic cloves, finely chopped ( I used 3 garlic)

handful parsley leaves, finely chopped

5-6 tbsp extra virgin olive oil ( I used some 10 tbsp so that one can soak up the dressing with bread)

a little sea salt and black pepper ( take care in adding salt as the feta cheese is salty)

200 gm Cheese
lemons, for serving

1.Preheat the grill to high.


2.Run a small, sharp knife round the top of the aubergine, 1cm/½in or so below the stalk and only just cutting through the skin; then make four evenly spaced, similarly shallow cuts, along the length of the aubergine right down to the end.

3.Grill the aubergines for about 20 minutes, turning every 5-7 minutes or so, until evenly cooked with charred skin, and until the aubergine feels soft, but not too collapsed within. In the case of the purple aubergines, the skin will also have turned a dull brown colour. Transfer to a large, oval, white plate and allow to cool for two minutes.

4.Peel away the aubergine skin in four long, narrow sheets using a small knife. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end

5.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.

6.Serve warm, or at room temperature with lemon squeezed over.