- 1 large aubergine/eggplant
- 100g/4oz feta cheese
- 1 large clove of garlic
- ½ chilli grated or chopped finely
- 25g/1oz olives, chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp dried mint
Grill the aubergine under a hot grill, turning every few minutes, until the skin is black and the aubergine is soft.
Allow to cool.
Meanwhile grate or mash the cheese and mix with the remaining ingredients.
Add grated chilli to taste.
Peel the skin from the aubergine and mash or blend the flesh.
Combine well with the cheese mixture.
Sprinkle with a little extra dried mint and chill until needed.
Not suitable for freezing.
Top tip: Freeze your chilli before grating - this makes it much easier.
Alternatives: Try making this dip with roasted butternut squash, sweet potato or cooked and mashed pulses instead of the aubergine. Pin It