Ingredients:
850 g eggplants
olive oil or cooking spray
1 tablespoon lemon juice
200 g feta cheese, crumbled
1/3 cup flat leaf parsley, roughly chopped
salt and pepper
Directions:
Preheat oven to 200c.
Pierce eggplant all over with a skewer and either rub or spray with oil.
Place on a baking sheet.
Roast for 35-40 minutes or until very tender.
Allow to cool for 10 minutes.
Cut the eggplants in half and scoop out the flesh with a metal spoon, discarding the skin.
Place the flesh in a bowl, add the lemon juice, three-quarters of the feta and three-quarters of the parsley.
Season with salt and pepper.
Sprinkle with the remaining feta and parsley and serve.
Servings: 4
Time preparation: 15 min.
Time total: 55 min.