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Appetizer with Eggplants and Roasted Peppers

Fat BertaFat Berta
Jedi
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Appetizer with Eggplants and Roasted Peppers1 / 2
10/10/2014
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Preparation
20 min.
Cooking
20 min.
Тotal
40 min.
"An appetizer for enthusiasts, not for people lacking an appetite!"

Ingredients

  • eggplants - 2, large
  • peppers - 4 - 5 pieces of roasted peppers, red
  • garlic - 4 - 5 cloves, pressed
  • feta cheese - 7 oz (200 g)
  • walnuts - 1/5 cup (60 g), crushed
  • olive oil - 3 1/3 tbsp (50 ml)
  • lemons - juice of 1 lemon
  • mayonnaise - 4/5 cup (200 g) (or a little less)
  • yoghurt - 1 - 2 tablespoons
  • salt
  • black pepper
  • nutmeg - to taste
measures

How to make

Bake the eggplants and peppers and peel them, cleaning the stems and seeds of the peppers. Put them in a food processor or blender and add the pressed garlic, salt, black pepper and nutmeg to taste.

While blending, add the olive oil and lemon juice. Transfer the mixture into a bowl and mix it with the crumbled feta cheese and mayonnaise with yoghurt. If you feel that you need a bit more or less of the mayonnaise, put in an amount to your taste.

Optionally, season with chopped fresh parsley and olives when serving.

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