Eggplant Feta Cream

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Sprinkle with Pul Biber to garnish. Tastes great as a spread, for dipping, for grilling