Turkish-style eggplant cream with feta

Ingredients for 4 servings:

• 2 eggplants (approx., depending on size)
• 4 tbsp olive oil
• 6 garlic cloves
• 1 package of feta cheese
• 1 tsp oregano
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Cut the eggplants lengthwise and brush the cut surface with olive oil. Line a baking sheet with aluminum foil and place the eggplant halves cut-side down. Bake in a preheated oven at 220°C (top/bottom heat) for about 40 minutes. Peel the garlic cloves. After baking, let the eggplants cool slightly and remove the stem ends. Puree the eggplants, feta, and garlic cloves in a food processor. Season with salt and pepper, and add oregano. Tips: If you don’t have a food processor, blend everything in batches with an immersion blender. The dip can be kept in the refrigerator for 2-3 days, but it will become very thick. Just before serving, simply stir in a little liquid cream to make it creamy again.