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Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, bolognese-feta aubergine cream on toast. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Put a well-greased griddle pan on a high heat and ventilate your kitchen. Poke the aubergines with a fork seven. In a small bowl, mix together the garlic and olive oil, then use half to brush over both sides of the aubergine strips with some seasoning.
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To begin with this recipe, we have to prepare a few components. You can have bolognese-feta aubergine cream on toast using 9 ingredients and 4 steps. Here is how you cook it.
Preparation To Make of Bolognese-Feta Aubergine cream on Toast:
- Make ready 2 aubergines
- Take 1 clove garlic
- Take 100 g feta cheese
- Make ready 150 g bolognese sauce
- Get 1 tbsp mayonnaise
- Take 1 tsp cumin
- Make ready 1 handful chives
- Prepare Salt and Pepper
- Make ready 1 pack Toast bread
Turn the bread over, place the tomato on two slices and the olives on the other two. 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. Venkel en aubergine gaan hand in hand in deze heerlijke lasagne. De pittige chili, anijsachtige venkelzaadjes en romige parmezaan Lasagne bolognese met gehakt en romige bechamelsaus is al jaren mijn favoriete verwengerecht.
Instructions To Make Bolognese-Feta Aubergine cream on Toast:
- Stick the Aubergines a few times with knife, and place 190C° pre-heated oven, baking till fully cooked inside.
- When the aubergines are ready, cut them half, scraping out the inside and let it cool down.
- 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.
- Serve on toast!
Lasagne van courgette met tomaten en feta 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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