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Roasted aubergine and feta dip

Roasted aubergine and feta dip

Having a bag of chips to finish off (in spite of the diet, yeah) I decided to prepare an aubergine dip but not with the oriental touch I had for the other version (see here Oriental aubergine dip), so why not go mediterranean and add a little bit of crumbled feta and flat leave parsley?

Ingredients:

  • aubergine
  • feta
  • flat leave parsley
  • lemon juice
  • olive oil
  • salt&pepper
  • chilli powder

Method:

  1. roast the aubergine in the oven until cooked (about 20-30 minutes depending on the size), let it cool, peel it and smash mit with a fork;
  2. put it in a bowl and add some chopped flat leave parsley, lemon juice, olive oil;
  3. season with salt&pepper and add a little heat by adding some chilli powder, mix well and serve.
Roasted aubergine and feta dip
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