Tasty Aubergine
I've only had Aubergine (Eggplant) once before this (I wasn't a big fan of it the first time I tried Aubergine), but I found this recipe - tried it out and I cannot wait to do this dish again. It's so tasty and delicate, and overall wonderful that I wish I had made more of it so I could have seconds. I hope you like it too!
Tasty Aubergine
I've only had Aubergine (Eggplant) once before this (I wasn't a big fan of it the first time I tried Aubergine), but I found this recipe - tried it out and I cannot wait to do this dish again. It's so tasty and delicate, and overall wonderful that I wish I had made more of it so I could have seconds. I hope you like it too!
Cooking Instructions
- 1
Cut the eggplant length wise but don't cut through stem, should look like a deck of cards.
- 2
Chop fresh Parsley (or use dried parsley) and garlic finely, mix togetehr with olive oil, oregano, salt and pepper.
- 3
Spread olive oil mix on every side of the eggplant (that you've cut)
- 4
Slice tomato and cheese thinly and place between slices of eggplant.
- 5
Place in oven for 30 minutes
- 6
Dress plate with cooked rice and spinach, and enjoy!
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