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.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set