Eggplant Feta Dip / Spread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 6 hrs 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 225 g auberine (s)
- 0.5 ½ glass paprika, roasted or tomato paprika (drained approx. 180 g)
- 1 clove garlic
- 6 g lemon juice
- 2 g black cumin
- 1 pinch (s) chilli flakes, (Pul Biber)
- 8 g olive oil
- 200 g feta cheese, (made from sheep or cow milk)
- 70 g cream cheese
- Salt and pepper
- 3 stalks parsley, smooth
Print Recipe
Pin Recipe Instructions
- Clean, wash and pat dry the eggplants. Prick all around with a fork and place on a baking sheet lined with baking paper. Bake in the preheated oven (top / bottom heat: 250 ° C, convection: 225 ° C) for approx. 35 - 40 minutes.
- In the meantime, press the feta into a fine crumb with a fork.
- Take the aubergines out of the oven and let them cool down a little. Cut open and scrape the pulp out of the skin with a tablespoon and drain everything on a sieve for about 10 minutes. Puree with the well-drained paprika, pressed garlic, oil, lemon juice, spices, feta and cream cheese.
- Season with salt and pepper and fold in the chopped parsley.
- Let it steep in the refrigerator for several hours (preferably overnight).
- Tastes very good with flatbread or as an accompaniment to grilled food.
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