Eggplant Aubergine And Feta Mash
From the australian magazine food ideas
Steps
Preheat oven to 200c.
Pierce eggplant all over with a skewer and either rub or spray with oil.
Place on a baking sheet.
Roast for 35-40 minutes or until very tender.
Allow to cool for 10 minutes.
Cut the eggplants in half and scoop out the flesh with a metal spoon , discarding the skin.
Place the flesh in a bowl , add the lemon juice , three-quarters of the feta and three-quarters of the parsley.
Season with salt and pepper.
Sprinkle with the remaining feta and parsley and serve.
Ingredients
eggplants, olive oil, lemon juice, feta cheese, flat leaf parsley, salt and pepper