Aubergine and feta dip
4 Jun 2024
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Background
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
- 1 medium grilled or barbecued aubergine
- 1 Tbsp Tahini
- ½ tsp dried oregano
- 1 large clove of garlic
- Juice of ½ lemon
- 1 small handful of mint leaves
- 50g feta
- To garnish: crumbled feta and mint leaves
Instructions
- 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.
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Categories
- Meal Type: - Barbecue - Dips - Everyday - Grill - Lunch - Quick & Easy - Snacks - Supper
- Cuisines: - Greek
- Occasions: - Parties - Picnic
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Fat - Sugar Free - Vegetarian
- Skill Levels: - Easy
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