Eggplant with Feta Cheese

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Eggplant and feta cheese love each other. This is an easy-to-make dip for any occasion or "not occasion". It is perfect as a side dish on the dinner table or as a simple snack in the afternoon with fresh bread. It's very important not to forget to buy good bread to serve it with, or if you are ambitious, why not bake it yourself? In this recipe you can see that we added sumac, which is a commonly used spice in the Middle East. Don’t worry If you can't find sumac; it's not a must. If you have zatar at home you can use it as a substitute. But it will taste as it should also without sumac or zatar.
  
Ingredients
2 medium size eggplants
150 g feta cheese
1 tsp sumac
Olive oil
Salt
 
Topping: parsley
 
1. Heat the oven to 225°C.
 
2. Grill the eggplants for a few minutes on the gas stove (see picture) to give it a smoky flavor.
 
3. Place the eggplant in the oven and cook until soft all the way through, approx. 20 min. Let cool.
 
4. Peel of the charred skin and cut of the stems.
 
5. Mix the eggplant with feta cheese, some olive oil, and sumac. Season with salt.
 
6. Top with some chopped parsley, and drip some olive oil on top of the dish.
 
Enjoy! 

Step: 2

   

Step: 4

Tahini sauce/dressing/dip

Tahini dressing is used for almost everything in Israel. If you go to the house of an Israeli family without them having tahini dressing on the table, there is most likely someone that is not from Israel running the kitchen. In the blog you can find several recipes with tahini dressing, and there will be more. It’s good for salads, kebab, humous, sweets, soups, fish, meat, liver, sandwiches, yes, for almost anything. Or just use it as a simple dip with some good bread.

Tahini dressing (base)
1 cup raw tahini
1 cup water
1  lemon
salt
A dash of zatar or sumac (optional)

Mix all the ingredients together until you get your preferred thickness. Season with salt.

Enjoy!