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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).
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

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
  • 50 g feta
  • To garnish: crumbled feta and mint leaves

Method
 

  1. Grill or barbecue the whole aubergine then let it cool.
  2. When cooled, scoop out the flesh straight into a blender.
  3. Add the remaining ingredients.
  4. Blend until you get a smooth or coarse paste, according to your liking.
  5. Transfer it to a bowl, season to taste then garnish with crumbled feta and mint leaves.