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- Preheat the oven to 180°C. Cut the eggplants lengthwise. Cut a lattice in them. Coat them with olive oil and season with salt and pepper. Place them with the flesh (flat side) down and cook for about 25 min in the oven.
- Meanwhile, cut the tomatoes into small cubes. Marinate them in olive oil, pepper, salt and mix in a crushed clove of garlic. Add all the herbs as well. Put all this in an oven dish and also put it in the oven for about 20 min (as long as the eggplant).
- When the eggplant is cooked, scoop out the flesh and chop it into fine pieces with a knife. Put it in a mixing bowl and spoon in the diced tomatoes. Add the tomato paste and honey. Now season to taste if necessary.
- Spread the dip over a deep plate. Top the dip with crumbled feta and chopped parsley. Drizzle some olive oil on top as well, if desired.
- Serve the dip with warmflatbreads/naan rolls/pita bread that you put in the oven for a few minutes beforehand or toast briefly in the toaster.
Enjoy!
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Ingredients
for
4
persons
person
4 flabreads/pita rolls/naan rolls
2 eggplants
4 San Marzano tomatoes
2 tbsp tomato paste
1 clove of garlic
a pinch of paprika
a pinch of cumin
a pinch of turmeric
a pinch of chili flakes
1 tsp honey
60g feta cheese
fresh parsley for finishing
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60
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- Preheat the oven to 180°C. Cut the eggplants lengthwise. Cut a lattice in them. Coat them with olive oil and season with salt and pepper. Place them with the flesh (flat side) down and cook for about 25 min in the oven.
- Meanwhile, cut the tomatoes into small cubes. Marinate them in olive oil, pepper, salt and mix in a crushed clove of garlic. Add all the herbs as well. Put all this in an oven dish and also put it in the oven for about 20 min (as long as the eggplant).
- When the eggplant is cooked, scoop out the flesh and chop it into fine pieces with a knife. Put it in a mixing bowl and spoon in the diced tomatoes. Add the tomato paste and honey. Now season to taste if necessary.
- Spread the dip over a deep plate. Top the dip with crumbled feta and chopped parsley. Drizzle some olive oil on top as well, if desired.
- Serve the dip with warmflatbreads/naan rolls/pita bread that you put in the oven for a few minutes beforehand or toast briefly in the toaster.
Enjoy!
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- Preheat the oven to 180°C. Cut the eggplants lengthwise. Cut a lattice in them. Coat them with olive oil and season with salt and pepper. Place them with the flesh (flat side) down and cook for about 25 min in the oven.
- Meanwhile, cut the tomatoes into small cubes. Marinate them in olive oil, pepper, salt and mix in a crushed clove of garlic. Add all the herbs as well. Put all this in an oven dish and also put it in the oven for about 20 min (as long as the eggplant).
- When the eggplant is cooked, scoop out the flesh and chop it into fine pieces with a knife. Put it in a mixing bowl and spoon in the diced tomatoes. Add the tomato paste and honey. Now season to taste if necessary.
- Spread the dip over a deep plate. Top the dip with crumbled feta and chopped parsley. Drizzle some olive oil on top as well, if desired.
- Serve the dip with warmflatbreads/naan rolls/pita bread that you put in the oven for a few minutes beforehand or toast briefly in the toaster.
Enjoy!
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.
We guarantee quality.