Eggplant and Danish Feta Dip

Eggplant and Danish Feta Dip


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I made this dish for a dinner party - everyone thought it was like a creamy guacamole. It has the same zesty taste, but is a bit richer with the slow-roasted eggplant - it's so simple and is scrumptious with crusty bread or corn chips.


Serves: 5 

  • 1 medium sized eggplant
  • 1 small block Danish feta cheese (about 150g)
  • 1 clove garlic (won't be nearly as good with minced garlic or garlic powder)
  • squeeze of lemon juice

Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

  1. Cut the stalk from the eggplant and place whole, onto the rack of the oven at 180 degrees C. Cook until the eggplant is really soft the whole way through.
  2. The skin will be really tough & leather-like at this stage & the eggplant will be looking kind of collapsed. Slice open and scoop out the soft cooked centre & slice off & discard any tough bits.
  3. Blend the eggplant with the feta and the clove of garlic. Add lemon juice to taste and serve.

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