Summary

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

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Instructions

1. Cut the aubergines lengthways and brush the cut surface with olive oil.
2. 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.
3. 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.
4. If you don`t have a food processor, mix everything in portions with the hand blender.
5. 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.