Eggplant (Aubergine) and Feta Mash

1. 1

   Preheat oven to 200c.

2. 2

   Pierce eggplant all over with a skewer and either rub or spray with oil.

3. 3

   Place on a baking sheet.

4. 4

   Roast for 35-40 minutes or until very tender.

5. 5

   Allow to cool for 10 minutes.

6. 6

   Cut the eggplants in half and scoop out the flesh with a metal spoon, discarding the skin.

7. 7

   Place the flesh in a bowl, add the lemon juice, three-quarters of the feta and three-quarters of the parsley.

8. 8

   Season with salt and pepper.

9. 9

   Sprinkle with the remaining feta and parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.