Eggplant (Aubergine) and Feta Mash

Total Time
15 mins
40 mins

From the Australian magazine Food Ideas

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  1. Preheat oven to 200c.
  2. Pierce eggplant all over with a skewer and either rub or spray with oil.
  3. Place on a baking sheet.
  4. Roast for 35-40 minutes or until very tender.
  5. Allow to cool for 10 minutes.
  6. Cut the eggplants in half and scoop out the flesh with a metal spoon, discarding the skin.
  7. Place the flesh in a bowl, add the lemon juice, three-quarters of the feta and three-quarters of the parsley.
  8. Season with salt and pepper.
  9. Sprinkle with the remaining feta and parsley and serve.