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Hearty Mediterranean-style eggplant and feta spread

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Ingredients for 1 servings:

  • 4 eggplant(s)
  • 4 garlic cloves
  • 250 g feta cheese
  • 4 tbsp olive oil
  • 1 tbsp tomato paste
  • 50 g walnuts
  • salt and pepper
  • some parsley, fresh
  • 1 tbsp lemon juice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the eggplants, halve them lengthwise, and brush the cut sides with olive oil. Line a baking sheet with aluminum foil (shiny side up), place the eggplants cut-side down, and bake at 220°C (425°F) for about 20-25 minutes. Purée the baked eggplants, garlic cloves, feta cheese, walnuts, and parsley in a blender. Season with tomato paste, lemon juice, salt, and pepper. Refrigerate for about 1 hour.

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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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