Course: Starter - Dish: - Serves: 2
The Greeks would call this Melitzanosalata, if that’s too much of a mouthful; aubergine dip works as well : ) Using canned roasted aubergine is a wonderful fast forward and makes for a lip-smacking garlicky dip that will keep everyone coming back for more!
Method:
- Add all the ingredients to a food processor, except the feta and paprika.
- Blitz until smooth then add the feta and pulse gently just enough to break it down but still keep a few chunks.
- Taste, adding more salt or lemon juice as needed.
- Decant into a serving bowl, garnish with pinch of paprika and little drizzle of olive oil.
