Eggplant Feta Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 eggplant (s)
- 2 cloves garlic
- 250 g feta cheese
- 4 olives, green or black
- 3 tablespoon olive oil
- 1 teaspoon oregano
- some paprika powder, noble sweet
- some salt and pepper
- Pul Biber
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C (top / bottom heat). Halve the aubergine lengthways and place it on a baking sheet with the cut surface facing down. Cut the aubergine lengthways 3 or 4 times.
- Leave in the oven for about 40-45 minutes, until the skin is black. Now the skin can be easily peeled off. Simply chop the aubergine with a knife on a board and let it cool down a little.
- Finely chop the garlic and olives and puree with the feta cheese and olive oil. Now add the aubergine and the spices and puree everything again. Possibly season again.
- Sprinkle with Pul Biber to garnish. Tastes great as a spread, for dipping, for grilling
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