Roasted Eggplant Dip with Cheese
Quick answer
Roast the eggplants, peel them, and mash them with cheese and spices. Transfer to a serving plate and drizzle with olive oil.
- Total time
- 45 dk
- Servings
- 4
- Calories (est.)
- ~180 kcal
- Difficulty
- kolay
eggplant dip with cheese · easy appetizer recipes · roasted eggplant meze
45 dk · 4 servings · 180 kcal
Ingredients
- 3 medium eggplants
- 150g feta cheese
- 2 cloves garlic
- 3 tbsp olive oil
- 1 tsp red pepper flakes
- Half bunch parsley
- 1 tsp salt
Method
- Roast the eggplants on the stove or in the oven.
- Peel the roasted eggplants and chop them finely.
- Mash the feta cheese in a mixing bowl with a fork.
- Combine the chopped eggplant, mashed cheese, garlic, and spices.
- Mix well and spread onto a serving plate.
- Drizzle with olive oil and garnish with parsley before serving.
Let the roasted eggplants sit in a strainer for 10 minutes to drain any bitter juices.
FAQ
Which cheese should I use?
A firm and salty feta cheese or Ezine cheese provides the best results.
How to roast eggplants?
Roasting them over an open flame provides a smokier and more intense aroma.
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