toodle.

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.

VegetarianAppetiserMediterraneanAubergineFeta

Estimated Nutrition

Per Serving Total
Calories 667.3 kcals 1334.5 kcals
Carbohydrates 13.4 grams 26.8 grams
Fat 65.3 grams 130.6 grams
Protein 12.2 grams 24.3 grams
Cook Time
12 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
100
g
Feta Cheese
100
ml
Greek Yoghurt
NutsSeeds
2
sprigs
Thyme
leaves only
0.5
tsp
Chilli Flakes
1
piece
Garlic
chopped, for the tapenade
4
tbsp
Parsley
chopped
1
piece
Garlic
chopped, for the baba ganoush
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
3
tbsp
Olive Oil
for the feta
2
tbsp
Olive Oil
for the tapenade
2
tbsp
Olive Oil
for the aubergine
Vegetables
100
g
Black Olives
pitted
0.5
piece
Aubergine

Steps

  • Preheat the oven to 200°C.
  • Place the feta on a tray and drizzle with oil, thyme, and chilli flakes.
  • Bake for five minutes until golden.
  • Blend olives, garlic, parsley, and olive oil into a smooth paste for the tapenade.
  • Drizzle the aubergine with oil and roast for 10-12 minutes until soft.
  • Peel and discard the skin from the roasted aubergine.
  • Blend the aubergine flesh with yoghurt and garlic, then season.
  • Drizzle the feta with tapenade and serve with the baba ganoush.