in Eastern Europe

Eggplant puree with feta cheese

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • 1 garlic clove(s)
  • 3 tbsp olive oil
  • 50 g sheep’s cheese
  • lemon juice
  • salt and pepper

Instructions

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

Lightly pierce the eggplant all over with a fork, then bake at 220°C for about 20 minutes, until nice and tender. Remove from the oven and cut in half. Scoop out the soft flesh, place it in a blender, and add the oil, garlic, and feta cheese. Blend until smooth and season with lemon juice, salt, and pepper. Delicious on bread or as a dip.

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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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