Eggplant Cream with Feta Cheese

-Preheat the oven to 200 °C. Rinse the melanzane, cut in half lengthwise and brush the cut surfaces with olive oil.

-Spread out a tray with aluminum foil, place the slices on it and bake in the oven (center) for about 30 minutes.

-Take them out, remove the stalks and mix them together with the peeled garlic and the crumbled feta in a hand mixer.

– Season the eggplant cream with salt, pepper, lemon juice and oregano and leave to cool for about 30 minutes.

A tasty spread, or possibly to grilled meat, or possibly cooked, peeled potatoes

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