Serve as part of a buffet/meze.
- 1 large aubergine/eggplant
- 100g/4oz feta cheese
- 1 large clove of garlic
- 25g/1oz olives, chopped (optional)
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp smoked paprika (or to taste)
Grill the aubergine under a hot grill, turning every few minutes, until the skin is black and the aubergine is soft.
Allow to cool and then peel the blacked skin off and discard. Blot the aubergine flesh on kitchen paper to remove excess liquid.
Blend all ingredients together. Blend briefly for a pate-type texture or blend thoroughly if you prefer a smooth dip.
Sprinkle with a little dried mint, or some fresh, chopped herbs and chill until needed.
Not suitable for freezing.
Alternatives: Try making this dip with roasted butternut squash, sweet potato or cooked and mashed pulses instead of the aubergine.
Omit the cheese for a vegan dip. Pin It