Feta cheese gives a delicious salty tang to this eggplant mash.
- Preheat oven to 200°C. Line a baking tray with baking paper. Pierce eggplant all over with a skewer. Place onto prepared tray. Spray with oil. Roast for 35 to 40 minutes or until very tender (eggplant may collapse). Allow to cool for 10 minutes.
- Cut eggplant in half. Scoop out flesh with a metal spoon, discarding skin. Place eggplant flesh into a bowl.
- Stir lemon juice, three-quarters of the feta, three-quarters of the parsley, and salt and pepper through eggplant flesh. Sprinkle with remaining feta and parsley. Season with salt and pepper. Serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set