Baked Feta with Olive Tapenade and Baba Ganoush

Baked feta cheese seasoned with thyme and chilli, served alongside a savory olive tapenade and creamy roasted aubergine dip.

Vegetarian Appetiser Mediterranean Aubergine Feta

Estimated Nutrition

Calories

667.3

kcal / serving

1334.5 kcal total

Carbs

13.4g

per serving

26.8 g total

Fat

65.3g

per serving

130.6 g total

Protein

12.2g

per serving

24.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Feta Cheese

100

Greek Yogurt

NutsSeeds

sprigs

Thyme

leaves only

0.5

tsp

Chili Flakes

piece

Garlic

chopped, for the tapenade

tbsp

Parsley

chopped

piece

Garlic

chopped, for the baba ganoush

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

for the feta

tbsp

Olive Oil

for the tapenade

tbsp

Olive Oil

for the aubergine

Other

100

Black Olive

pitted

Vegetables

0.5

piece

Aubergine

Method

Place the feta on a tray and drizzle with oil, thyme, and chilli flakes.

Blend the aubergine flesh with yoghurt and garlic, then season.

Peel and discard the skin from the roasted aubergine.

Drizzle the aubergine with oil and roast for 10-12 minutes until soft.

Drizzle the feta with tapenade and serve with the baba ganoush.

Preheat the oven to 200°C.

Blend olives, garlic, parsley, and olive oil into a smooth paste for the tapenade.

Bake for five minutes until golden.