This is one of my favourite dip ever and frankly speaking I'm surprised that I'm posting this recipe so late.
But the explanation is quite simple: every time I made it it was "devoured" so fast, that there was no time for photo shooting 🙂 Absolut cracker for the party or family/friends meeting.
Personaly, I don't know anybody who doesn't like it. Just prepare it and let me know what do think of it. I hope you will love it as much as I do.
- 1 aubergine (eggplant)
- 3-4 red peppers
- 1 clove garlic (big one)
- 1 tbsp lemon juice
- 1/2 cup walnuts, chopped
- 50-60 grams feta, crumbled
- small bunch parsley, chopped
- 1/2 tsp salt
- black pepper to taste
- olive oil (optionally)
Heat the oven to 220 degrees (grill function).
Place the aubergine on a gas burner and turning it every couple minutes, sear until the skin is burnt.
Layer the baking tray with the parchment paper. Place the eggplant and peppers on it. Prick the peppers with a fork and place the tray under the grill.
Grill the veggies for 30-40 minutes (turning them from time to time) till the peppers are black.
Transfer the veggies into a bowl and cover it with a plastic foil.
When cooled down remove the skin and seeds from peppers. Scoop out the eggplant pulp and place it on the strainer to remove the water.
Place the salt and garlic clove in a mortar and pestle, smash it and rub into a fine paste.
Hack the eggplant with a knife, transfer it to the bowl and add the garlic with salt.
Cut the peppers into smaller pieces. Add them to the bowl with eggplant.
Season the veggies with lemon juice and black pepper. Add part of the parsley and walnuts. Add salt if needed, remembering that you will add salted feta later on.
Transfer the veggies into a serving plate. Sprinkle with feta.
Put the rest of parsley and walnuts on top.
You can drizzle everything with olive oil.
Serve with a bread or toasts.