Servings: 6
Calories: 70kcal
Ingredients
- 2 roasted eggplants ~400 g
- 6 roasted red bell peppers ~200 g
- 100 g feta cheese
- 1/2 small red onion
- salt/ chili salt and black pepper to taste
Instructions
- Peel the eggplants and bell peppers and leave to drain for 20 minutes in a sieve.
- Peel and finely cut the onion half.
- Using a blender, mix together the eggplants, the bell peppers, the onion and feta cheese until a smooth composition is obtained.
- Season with salt/ chili salt and pepper to taste.
- Serve with toast or fresh bread, as you like :)
Notes
I used frozen roasted eggplants and bell peppers so the first step was to defrost them. Whether you leave them from one day to the other in the fridge to defrost or you use your microwave oven for this, it's up to you.
Moreover, whenever I prepare roasted eggplants and bell peppers for winter, I freeze them with the roasted skin on (it keeps the roasted/ smoky flavor and smell).