**********Info********** “Eggplant caviar” is indeed what this savory cream is called. In Turkey an d Greece, it is served in conjunction with other entrées and is an integral part of the famous appetizer table. In fact, it is great as a spread, with grilled meats or otherwise exceptionally delicious with freshly cooked jacket potatoes.
***********Preparation********** Preheat the oven to 220 °C. Rinse the melanzane and cut in half lengthwise. Brush the cut surfaces with oil. Spread out a sheet of tin foil, shiny side up, and place the melanzane on it, cut side down. Place in the bac kofen (center) and steam for about 30 minutes. Remove the melanzane and discard the stem ends. Remove the skin from the garlic and make a puree with the melanzane and the feta cheese in a hand mixer. Season the eggplant cream with pepper, lemon juice, salt and oregano and leave to cool for about 30 minutes.
Our tip: Use high quality olive oil for a particularly delicate taste!
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