Turkish Style Eggplant Cream with Feta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s), (approx., Depending on size)
- 4 tablespoon olive oil
- 6 clove (s) garlic
- 1 packet feta cheese
- 1 teaspoon oregano
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the aubergines lengthways and brush the cut surface with olive oil.
- Line a baking sheet with aluminum foil and place the aubergine halves on top with the cut surface facing down. Cook in a preheated oven at 220 ° C for about 40 minutes.
- Peel the garlic cloves. Let the aubergines cool down a little after the baking time, remove the stems. Puree the eggplant, feta and garlic cloves in the food processor. Season with salt and pepper, add oregano.
- If you don`t have a food processor, mix everything in portions with the hand blender.
- You can keep the dip in the refrigerator for 2-3 days, but then it becomes very firm. Just stir in some liquid cream just before serving, then it will be nice and creamy again.
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