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Mediterranean Eggplant dip

This recipe I got from my good friend Anne who has a very inspirational food blog 52 Weeks of Deliciousness :) The blog has gone through a big transformation few weeks ago and it now has a new address. The original recipe can be found from the old site in Finnish.

I modified the original recipe just a bit.

You need:
2 Eggplants medium size
250 g Greek Feta Cheese
1 Red Onion
1 tbsp Olive Oil
1-3 tsp Lemon Juice
1/2-3/4 cup Tomatoes (2-3 medium size)
3 tbsp Créme Fraise
Basil leafs
1-3 Garlic cloves medium size
Salt to taste
1.  I started by baking the Eggplants in the oven for roughly an hour in 200 C/ 390 F. When the eggplants are cooking you can cut up the tomatoes, chop the onions, grade the garlic, wash the basil leafs and crumble the feta cheese.

2. Once they skin of the eggplants starts to be a bit wrinkly they are ready.

3. Cut the Eggplant in half and scoop out the insides with a spoon and put them in a bowl.

4. Add the feta cheese, olive oil, lemon juice (I would start with 1 tsp and add more if needed), graded garlic, créme fraise, cut up onion and fresh basil leafs. Mix everything with a handblender.

5. Check the flavour and add salt, lemon juice, garlic or basil if needed.

6. Finally chop the tomatoes and mix them into the dip with a spoon.

7. Let the dip set in the fridge. Side note: The dip might appear loose at first but once it is in the fridge it will get thicker.

8. Check the flavour before serving and add salt if needed.

This is great to serve as a side dish with a salad and some ciabatta, eat as a spread on top of a bread or even as a side dish with a steak and some potato wedges!

annemi - Pitäisi pitkästä aikaa tehdä itsekin!

annemi - Tää on niin hyvää :)

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