This Crispy Eggplant with Whipped Feta recipe has to be one of my all-time favourite eggplant recipes. It looks absolutely amazing, and has a wonderful combination of flavours and textures: creamy, crunchy, salty, delicious.
1 large eggplant (or several smaller)
Salt and pepper to taste
100g feta (half a pack)
1/4 cup Greek yoghurt
1 tsp ground cumin
1 heaped tbsp pistachios (chopped)
1 heaped tbsp pomegranate seeds
Handful of fresh herbs, chopped (I used parsley and basil)
Cut the eggplant into small pieces. Put into ovenproof dish, drizzle with olive oil and sprinkle with salt and pepper. Mix well and bake at 200C, fan bake for 20-25 minutes until golden and crispy.
Put the feta (crumbled) into a blender along with the yoghurt and cumin and blitz till smooth and creamy.
When the eggplant is cooked, roughly stir through the whipped feta and then spread into a serving dish. Sprinkle generous with chopped fresh herbs, pistachios and pomegranate seeds.
This combination is a feast for the eyes, but you can use any combination of things that you have to hand. You could swap out the feta for some hummus, use pinenuts instead of pistachios and chopped capsicum or cranberries instead of the pomegranate seeds.