Eggplant Feta Dip / Spread

Summary

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

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Instructions

1. 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.
2. In the meantime, press the feta into a fine crumb with a fork.
3. 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.
4. Season with salt and pepper and fold in the chopped parsley.
5. Let it steep in the refrigerator for several hours (preferably overnight).
6. Tastes very good with flatbread or as an accompaniment to grilled food.