Recipe: Appetizing Bolognese-Feta Aubergine cream on Toast

Bolognese-Feta Aubergine cream on Toast. Aubergine comes into its own when cooked over flame or roasted: try it in feta parcels, a crunchy salad and a moreish puree. Brush the aubergine slices generously with olive oil and season lightly on both sides. Cook on the griddle until tender and charred, turning halfway though.

Commencer par préparer l'aubergine et l'épluchant et en la coupant en rondelles assez fines. Mettre les rondelles dans une poêle anti-adhésive pour éviter d'ajouter des matières. Put a large pan of salted water on to boil. You can cook Bolognese-Feta Aubergine cream on Toast using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Bolognese-Feta Aubergine cream on Toast

1. Prepare 2 of aubergines.
2. It's 1 clove of garlic.
3. Prepare 100 g of feta cheese.
4. Prepare 150 g of bolognese sauce.
5. It's 1 tbsp of mayonnaise.
6. Prepare 1 tsp of cumin.
7. You need 1 handful of chives.
8. It's of Salt and Pepper.
9. It's 1 pack of Toast bread.

This whipped feta recipe with beetroot is an easy feta cheese breakfast recipe. Put a piece of toast onto each plate, spread with some of the whipped feta, spoon over the beetroot wedges, top with a poached egg, then sprinkle with the dukkah and parsley. Turn the bread over, place the tomato on two slices and the olives on the other two. Use either fresh or frozen broccoli—both work just fine.

Bolognese-Feta Aubergine cream on Toast instructions

1. Stick the Aubergines a few times with knife, and place 190C° pre-heated oven, baking till fully cooked inside..
2. When the aubergines are ready, cut them half, scraping out the inside and let it cool down..
3. Mince the garlic, and break the feta cheese down and add them to the aubergine along with the rest of the ingredients, seasoning with salt and pepper to taste..
4. Serve on toast!.

The Feta cheese adds some CLA plus a punch of flavor, too. This recipe for Black Garlic Aubergine toast is inspired by Ottolengi's recipe. I left out the chilies, basil, tarragon and additional garlic from his recipe though. Instead, I added tomatoes and feta. To make it perfect for brunch too, I served it on toast.

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