Aubergine and mint cream
Allergens
Milk ingredients
For
Portions
2
aubergine/n
1
small clove of garlic/n
3
sprigs of mint
60
g
feta
2
tbsp
olive oil
2
tbsp
freshly squeezed lemon juice
1.50
tsp
salt
0.33
tsp
freshly ground pepper
Prick the aubergines several times with a fork, place them on a baking tray lined with baking paper and bake in the oven at 200 degrees (fan) for 60–70 minutes, then leave to cool.
Peel and finely chop the garlic. Finely chop the mint as well. Roughly crumble the feta.
Cut the cooled aubergines in half lengthways, scrape out the flesh with a soup spoon and place it in a tall container. Add the garlic, oil and lemon juice, then purée with a hand blender. Stir in the feta and chopped mint, then season to taste with salt and pepper.
Peel and finely chop the garlic. Finely chop the mint as well. Roughly crumble the feta.
Cut the cooled aubergines in half lengthways, scrape out the flesh with a soup spoon and place it in a tall container. Add the garlic, oil and lemon juice, then purée with a hand blender. Stir in the feta and chopped mint, then season to taste with salt and pepper.
Tips
The aubergine and mint cream can be enjoyed both as a dip and as a spread.
Nutrients per portion 50kcal
CO₂ equivalent per portion 87g