Eggplant Cream With Feta Pesto

Recipe by Artandkitchen
READY IN: 1hr 30mins
SERVES: 4-20




  • Prick eggplant, place them in a baking pan and bake at 350F in the oven for about one hour or until soft (or broil the eggplant for about 15 mintues turning several times, check if soft).
  • Allow skin to shrivel and turn black so as to give a smoky flavor to the salad.
  • Peel eggplant while still hot and chop flesh into pieces. Drain if necessary over a colander.
  • Blend eggplant with garlic, oil, lemon or vinegar, salt and pepper together until smooth.
  • With the fork work together cheese and pesto until combined.
  • Spoon eggplant cream in cups (as smaller as prettier).
  • Place tomato pieces over the cream.
  • Spoon a smaller amount of cheese-pesto over tomatoes.
  • Top with a small piece of feta or Camembert cheese and decorate with herbs.