John Myers
Ingredients for 4 servings:
- 1 eggplant(s)
- 2 cloves garlic
- 250 g feta cheese
- 4 olives, green or black
- 3 tbsp olive oil
- 1 tsp oregano
- some paprika powder, sweet
- some salt and pepper
- n. B. Pul Biber
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes
Turkish spread, dip, vegetarian
Preheat the oven to 190°C (top/bottom heat). Halve the eggplant lengthwise and place cut-side down on a baking sheet. Cut 3-4 incisions lengthwise into the eggplant. Leave in the oven for approximately 40-45 minutes, until the skin is blackened. The skin will now peel off easily. Simply chop the eggplant finely with a knife on a board and let it cool slightly. Finely chop the garlic and olives and blend with the feta cheese and olive oil. Now add the eggplant and spices and blend everything again. Season to taste, if desired. Sprinkle with Pul Biber to garnish. Tastes great as a spread, for dipping, for grilling…
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