You guys all know how much I love whipped feta, it’s smooth and creamy and lush and the perfect base for almost any vegetable. Use zucchini instead of eggplant if you like — or grilled asparagus! Great as a snack, an entrée or even alongside mains.
Ingredients
2 eggplants
3 tablespoons olive oil
Out the Gate garlic and herb sprinkle
1 punnet cherry tomatoes
Pitted kalamata olives (optional)
Fresh basil or parsley, to garnish
Whipped Feta
300g feta
300g Kaló Natural Greek Yoghurt
2 teaspoons Out the Gate garlic and herb sprinkle
Finely grated zest and juice of 1 lemon
Directions
Slice the eggplant lengthways into about 1cm-thick slices.
Rub the eggplant slices all over with olive oil and Out the Gate. Leave to marinate while you make the whipped feta.
For the whipped feta, add all the ingredients to a blender and blitz until super smooth — you’ll need to scrape the sides of the blender a few times to make sure the chunks all get in there.
Heat a grill pan, or you can do this on the barbecue — grill your eggplant slices for a few minutes one side, then flip over. Repeat with the remaining eggplant slices so they are all nicely grilled and well cooked.
Chuck the cherry tomatoes, and olives if using, in the pan (or on the barbecue hotplate) to sizzle and soften. Toss the tomatoes and olives around the super-hot pan or hotplate for a minute, then plate up.
Smear the whipped feta along the bottom of a platter, and arrange the eggplant slices on top. Cut them into halves or third if you like, or roll the slices up. Spoon the softened juicy tomatoes and olives over the top, making sure to get all the juices all over the eggplant and feta.
Garnish with loads of torn basil or Italian parsley, and a final sprinkle of Out the Gate on top.
