Peeking in through the bottom-right corner of my hummus post was another dip, one I like to call feta ghanoush. The inspiration was born out of a surplus of spoilable pantry items before a short trip out of town, but I owe the name to Ivy and her tasty-looking Fetatziki. Think of the possibilities! Olive fetapenade! Baked fetato skins! Umm... Fetarte tatin?
Other than the addition of marinated feta & honey, this doesn't deviate far from a standard baba ghanoush. Grilling the eggplant couldn't be easier if you have a gas stove — poke a few holes in the eggplant skin and set it directly over a medium-low flame for 10 minutes, turning once. It will hiss, spit, become wrinkled and smell of smoke (like your Mum!), but once cooked the skin comes off easily and you can use it in dips, or seasoned and mashed as a simple side for grilled meat.
Baba ghanoush and hummus are traditionally served with some kind of flatbread such as pita. It could be total heresy for all I know, but I like to grill one side of the pita quickly under a very hot broiler, so one side is crisp and smokey while the other is chewy and warm. If that's wrong then I don't wanna be right.
- 1 roasted eggplant, skin removed
- 150g marinated feta1
- 1 clove of garlic, minced
- 2 tsp tahini
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp honey
- Salt & black pepper, to taste
1. Combine everything in a blender and blitz until smooth. Adjust seasoning to taste, then serve drizzled with olive oil.
(1) Mine was marinated in pepper, Greek oregano, parsley, and olive oil, but really it doesn't have to be with anything in particular or marinated at all.