Eggplant Pulp Dip with dried tomatoes, feta cheese and yoghurt

Eggplant Pulp Dip with dried tomatoes, feta cheese and yoghurt

Method

  • Pour the water and the sun dried tomatoes into a blender and slur in until they melt. 
  • Add the feta cheese and yoghurt and slightly mash them all together. 
  • Pour the mixture into a bowl, add the flamed grilled eggplant pulp and blend slightly.
  • Time 12'
  • Ingredients 5
  • Portions 2

Ingredients