Hello! My name is Blake and I am a foodie…. Glad I got that off my chest.
There is a fine line between a foodie and someone who just really likes food. A very fine line.
I think one of the worst things about being a foodie (apart from never having any money) is tasting a dish and not being able to simply enjoy it because your brain is determined to guess every single ingredient involved. This is even more awkward in a social setting when someone is trying to make conversation and you are too busy letting your tastebuds do the talking.
Now this recipe has been tried and tested & I know it’s pretty good because I put it down next to a wheel of brie at a family bbq and the dip was all gone before anyone even touched the cheese.
I had to share it with you all & best of all it’s really simple.
Roasted Eggplant, Feta & White Bean Dip
- 1 Eggplant (Diced)
- 2 cloves Garlic
- 2 teaspoons Cumin
- 100g Feta (I prefer Danish Feta)
- 1 can White Beans
- 2 tablespoons Olive Oil
|Together on a baking tray toss your diced eggplant with the cumin and peeled garlic. Drizzle with a little olive oil & roast eggplant for 30 minutes on 150 degrees celsius or until the eggplant browns.|
|Strain and rinse your white beans.|
|In a food processor combine your roasted eggplant, white beans, feta and olive oil. Process for about thirty seconds to a minute. I like to have small pieces of eggplant still visible so keep an eye on it and don't over process!|
|Serve with your favourite crackers or some lightly toasted turkish bread!|