Posted on
17 September 2012
by
ewfood
Eggplant & Feta Dip
Ingredients
1 eggplant (aubergine)
Juice of half a lemon
2.5 fl oz.. Olive Oil
2 oz. feta cheese, crumbed
1 shallot, finely chopped
1 red bell pepper, finely chopped
a handful of fresh herbs of your choice, finely chopped
¼ tsp cayenne pepper
salt to taste
Preparation
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Preheat the oven to 220°C
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Poke a few holes in your eggplant and lay it on the rack in the oven
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Bake until the outer skin is charred, around 30minutes
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Allow it too cool to a handling temperature then peel the eggplant and chop it up into a bowl
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toss the eggplant with the lemon juice so that it is coated
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Stir in the oil until it is absorbed
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add the remaining ingredients and combine them well with the eggplant
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refrigerate and serve with pita, flat bread or crisps
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it will last up to 2 days in the fridge.
Cooks Note