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🍽️ Creamy Eggplant Dip

133 kcal · 30 min · 4 servings

Ingredients

• 1 eggplant
• 1 bunch basil
• 1 clove garlic
• 100 g feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• salt
• pepper

Instructions

1. 1. Preheat the oven to 220 degrees (200 degrees with fan). Wash the eggplants thoroughly, place them on a baking sheet, and bake them in the hot oven for about 40 minutes until the skin turns dark brown.
2. 2. Meanwhile, wash the basil, shake it dry, pluck the leaves from the stems, and chop them finely. Peel the garlic and press it through a garlic press.
3. 3. Take the eggplant out of the oven and let it cool down for a moment. Cut it lengthwise and scoop out the soft flesh with a spoon. Crumble the feta cheese into small pieces.
4. 4. Puree the eggplant together with the feta cheese, oil, and lemon juice in a blender or with a hand blender until smooth. Stir in the basil and garlic, and season everything with salt and pepper. Serve the sauce garnished with fresh basil leaves.

Nutrition per serving

• kcal: 133
• Protein: 5 g · Fett/Fat: 11 g · Carbs: 3 g