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Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, bolognese-feta aubergine cream on toast. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Do you experiment with flavoring eggplant cream? I'll show you a bolognese-feta version, which is the perfect little cream. It would be grilled for the best, but the oven-baked version will definitely run out. #mycookbook Bolognese-Feta Aubergine cream on Toast.
To begin with this particular recipe, we have to first prepare a few components. You can cook bolognese-feta aubergine cream on toast using 9 ingredients and 4 steps. Here is how you can achieve that.
Preparation To Make of Bolognese-Feta Aubergine cream on Toast:
- Make ready 2 aubergines
- Get 1 clove garlic
- Prepare 100 g feta cheese
- Make ready 150 g bolognese sauce
- Take 1 tbsp mayonnaise
- Get 1 tsp cumin
- Get 1 handful chives
- Prepare Salt and Pepper
- Get 1 pack Toast bread
Begin heating your skillet over medium heat and grease it with oil. Dunk the eggplant slices in the egg mixture, piercing the slices with a fork to encourage absorption. Cook the slices until golden - they will look like french toast! Put the milk, cream, orange skin, cinnamon, split vanilla pod and seeds in a medium saucepan.
Guide 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!
Heat gently on a medium-low heat until just before it comes to a boil - about five minutes - then turn. A simple, low-calorie supper that uses storecupboard pulses and hearty aubergine topped with Parmesan cheese. Add eggplant and use a wooden spoon to stir the eggplant and onions together. Add one tablespoon of fresh grated ginger and cook for two minutes. Spoon tomatoes on top of bread just before serving.
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