Eggplant – Fig Cream with Feta
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large eggplant (s)
- 5 fig (s), fresh
- 200 g sheep cheese
- 100 g sour cream or fat yohurt (10%)
- some lime juice
- 1 clove garlic
- salt and pepper
- Paprika powder, hot pink
- Paprika powder, noble sweet
- honey
- 1 tablespoon olive oil
- possibly paprika powder
Print Recipe
Pin Recipe Instructions
- Bake the aubergine and figs in the oven at approx. 200 ° C until the skins are browned. The aubergine in particular must be absolutely cooked. Mix the feta cheese with sour cream and olive oil in a blender until smooth.
- Then scrape out the pulp of the aubergine and figs, chop and add to the feta cheese in the blender. Season to taste with a good dash of lime juice and a little honey. Mix everything well.
- Finally, season with pressed garlic, salt, pepper and paprika. Mix again and let it infuse. As a garnish, flat-leaf parsley goes very well, of course.
- The slightly sweet cream tastes very good with flatbread and can also be used with spices such as coriander, cumin or chilli. But then use them carefully so that they don`t dominate too much. Chopped walnuts also taste very good in this cream.
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