17 September 2012
ewfood
Eggplant & Feta Dip
Ingredients
Preparation
-
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.
Join the Conversation