in Recipes

World's best eggplant cream with feta

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Ingredients for 1 servings:

  • 2 eggplants, approx. 300 g each
  • 250 g sheep’s cheese
  • 3 tbsp olive oil
  • 4 cloves garlic
  • 1 tbsp lemon juice
  • 1 tsp oregano or thyme
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat the oven to 220°C (top/bottom heat). Wash the eggplants, remove the stem ends, and halve them lengthwise. Brush the cut surfaces with oil. Line a baking sheet with aluminum foil and place the eggplants cut-side down. Place in the oven and cook for about 30 minutes. Then remove the eggplants. Peel the garlic and puree it in a blender with the eggplants and feta cheese. Season the eggplant cream with lemon juice, salt, pepper, and oregano or thyme, and chill for about 30 minutes. Tastes great with grilled meat or simply on bread. Chef’s note: If you don’t want to use aluminum foil, use either parchment paper or baking paper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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