Name: Melitzanosalata (Eggplant–Feta Dip)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 1/2 cups (375 ml)
Ingredients: 1 head of garlic; 1 large eggplant, halved; 2 tbsp (30 ml) olive oil; 1/2 cup (60 g) feta, coarsely crumbled; 1/4 cup (25 g) walnuts, roasted; 2 tbsp (30 ml) lemon juice; Grated lemon zest (optional)

1 head of garlic

1 large eggplant, halved

2 tbsp (30 ml) olive oil

1/2 cup (60 g) feta, coarsely crumbled

1/4 cup (25 g) walnuts, roasted

2 tbsp (30 ml) lemon juice

Grated lemon zest (optional)

Melitzanosalata (Eggplant–Feta Dip)

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Ingredients

Preparation

Note from Ricardo

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