Eggplant and feta dip/spread

Ingredients for 6 servings:

• 225 g eggplant(s)
• ½ jar of paprika, roasted or tomato peppers (drained approx. 180 g)
• 1 garlic clove(s)
• 6 g lemon juice
• 2 g black cumin
• 1 pinch(s) of chili flakes (Pul Biber)
• 8 g olive oil
• 200 g feta cheese (made from sheep’s or cow’s milk)
• 70 g cream cheese
• e.g. salt and pepper
• 3 stalks of flat-leaf parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 45 minutes; Total time approx. 6 hours 15 minutes

tastes like summer and vacation

Clean, wash, and pat dry the eggplants. Prick all over with a fork and place on a baking sheet lined with baking paper. Bake in the preheated oven (top/bottom heat: 250°C, fan oven: 225°C) for about 35-40 minutes. In the meantime, crumble the feta with a fork. Remove the eggplants from the oven and let cool slightly. Cut open and scrape the flesh from the skins with a tablespoon. Let everything drain in a sieve for about 10 minutes. Purée with the well-drained bell peppers, crushed garlic, oil, lemon juice, spices, feta, and cream cheese. Season with pepper and salt, and fold in the chopped parsley. Let it marinate in the refrigerator for several hours (preferably overnight). Tastes great with flatbread or as a side dish to grilled food.