A delicious and creamy dip with roasted aubergines
This is a great classic Greek dip- perfect for meze parties or as a starter/size dish for a Greek dinner.
Servings
4-6
Prep time:
10min
Cook time:
60min
Difficulty:
Easy
Ingredients
- 1kg aubergines
- 3 garlic cloves
- 125ml olive oil
- 2tbsp lemon juice
- 2tbsp red wine vinegar
- salt and pepper to taste
- 50g feta cheese (optional)
We served this alongside a number of other Greek dishes- including Spanakopita. It works well served with pitta bread, crackers, carrot sticks- almost anything!
We used some feta in this recipe- but this is completely optional so feel free to skip this, or if you are making a vegan version.
Step by Step Instructions
Step 1
First, preheat the oven to 200 degrees C (400 degrees F), then prepare the aubergines for roasting.
Place the aubergines into an oven-proof dish, and prick each with a fork several times. Roast for an hour.
Step 2
Once the aubergine has baked for an hour, remove from the oven.
Step 3
These now need to be peeled as the dish only uses the flesh. To do this, hold each aubergine (using tongs) under cold running water to cool, chop the end off and then you can remove the skin. Place the flesh into a sieve or strainer and let cool.
Step 4
Peel and roughly chop the garlic cloves. Next, add the flesh into a food processor or blender, then add the lemon juice, red wine vinegar and salt and pepper to taste. Blitz, whilst pouring the olive oil in gradually to get a good consistency.
Step 5
Finally, crumble in the feta and the dish is ready to serve. Enjoy!
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