Tasty Aubergine
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Tasty Aubergine

I've only had Aubergine (Eggplant) once before this (I wasn't a big fan of it the first time I tried Aubergine), but I found this recipe - tried it out and I cannot wait to do this dish again. It's so tasty and delicate, and overall wonderful that I wish I had made more of it so I could have seconds. I hope you like it too!

Samantha Evans

Ingredients

2 servings
  1. 1 Aubergine (Eggplant)
  2. 2 garlic cloves (chopped)
  3. 4 tbsp olive oil
  4. 100 g cheddar cheese (can be sliced or shredded)
  5. 1 medium tomato (sliced)
  6. 1 tbsp parsley
  7. 1 tsp oregano
  8. 1/4 tsp Salt and pepper
  9. Cooked Rice and Spinach (optional)

Method

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    Cut the eggplant length wise but don't cut through stem, should look like a deck of cards.

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    Chop fresh Parsley (or use dried parsley) and garlic finely, mix togetehr with olive oil, oregano, salt and pepper.

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    Spread olive oil mix on every side of the eggplant (that you've cut)

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    Slice tomato and cheese thinly and place between slices of eggplant.

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    Place in oven for 30 minutes

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    Dress plate with cooked rice and spinach, and enjoy!

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