Eggplant & Feta Dip |

Posted on

17 September 2012



Eggplant & Feta Dip


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


  • Preheat the oven to 220°C
  • Poke a few holes in your eggplant and lay it on the rack in the oven
  • Bake until the outer skin is charred, around 30minutes
  • Allow it too cool to a handling temperature then peel the eggplant and chop it up into a bowl
  • toss the eggplant with the lemon juice so that it is coated
  • Stir in the oil until it is absorbed
  • add the remaining ingredients and combine them well with the eggplant
  • refrigerate and serve with pita, flat bread or crisps
  • it will last up to 2 days in the fridge.
Cooks Note

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