It's official: after more than 5 1/2 years the first dip in the cooking carousel.
How could I wait so long? This simple eggplant feta dip with dried tomatoes has been my secret weapon for barbecues, brunch and co. for years and I'm ALWAYS asked for the recipe.
We're talking about roast eggplants, salty feta and a truckload of dried tomatoes. It's cream cheese for extra creaminess and Knobi and oregano for the taste. Hearty and fluffy and perfect to prepare and addictive good.
So friends, so you rock the grill time guaranteed!
Do you know this good feeling when you bring something to a party / grill party / invitation and know exactly that the others will love it? Because the recipe is so good that it just always tastes good? That's exactly how the eggplant feta dip feels for me.
I honestly, this recipe is a safe bank. You only need it 6 ingredients (Aubergine, feta, cream cheese, dried tomatoes, knobi and organo) and 15 minutes preparation time,
Sounds good? It gets better! We love this dip to EVERYTHING. I make it for my birthday brunch every year. Take him for a barbecue. Spread it on pizza rolls. Make a thick dumpling on my oven vegetables. Enjoy it with vegetable sticks. And maybe it could be that I spoon it right out of the bowl now and then. But psst.
I discovered the station wagon years ago on a recipe page. At that time I found the recipe so awesome that I wrote it directly into my little recipe book and over the years more and more adapted to my taste and my way of cooking (easy!).
For today's version you only need 2 simple steps:
1. Prepare aubergines. To give the aubergines extra flavor, halve them, place them with the cut surface down and let them cook for 40 minutes in the oven.
2. Mix the dip. For the dip, spoon the soft aubergine meat into a food processor. You give all the rest of the ingredients and mix it up properly. Finally, you taste the dip again with salt and pepper, the arbor is finished.
Friends, I'll tell you: it really is not simpler and tastier. So, do yourself a favor and try this dip!
I hope you will love this recipe!
Simple aubergine feta dip with dried tomatoes is:
Packed with roasted eggplant, spicy feta and sun-dried tomatoes.
Perfect for picnics, brunches and barbecues.
So good that you will definitely be asked for the recipe.
You tried this recipe? Then let me know! Do not comment, rate or forget your photo on Instagram #kochkarussell to tag. Thank you, dear ones!
Simple aubergine feta dip with dried tomatoes
500 G aubergine
150 G feta
150 G cream cheese
275 G dried tomatoes in oil Use tomatoes and oil
2 Garlic cloves small
2 TL oregano
salt and pepper
Preheat oven to 200 degrees upper / lower heat.
Wash aubergines, halve and spread with the cut surface down in a baking dish. Bake for 40 minutes.
Hollow out the aubergine meat with a spoon and place in the food processor. Add the remaining ingredients. Mix until the dip has a creamy texture. Season to taste with salt and pepper. Refrigerate until served and enjoy.
The dip tastes almost better on the second day, so it's great to prepare.
We keep it in the fridge, where it lasts for a few days.