Aubergine and feta dip
This aubergine and feta dip us the Greek version of baba ghanoush. It’s super easy to make and really yummy – perfect for summer parties, wraps, sandwiches, nibbles etc. For a vegan version you can use plant based feta alternative. Grilling or barbecuing the aubergine can take up to 30 minutes, but this can be done ahead (and chilled up to 3 days).
Ingredients
Method
- Grill or barbecue the whole aubergine then let it cool.
- When cooled, scoop out the flesh straight into a blender.
- Add the remaining ingredients.
- Blend until you get a smooth or coarse paste, according to your liking.
- Transfer it to a bowl, season to taste then garnish with crumbled feta and mint leaves.