Roasted Eggplant with Whipped Feta

Ingredients

• 1/4 (150 g) eggplant
• 2 tsp (10 ml) extra-virgin olive oil
• 2 1/2 tbsp (23 g) feta, crumbled
• 3 1/2 tbsp (50 g) cottage cheese, 2%
• 1 cup (240 g) plain Greek yogurt, 2%
• 1 garlic clove
• 2 1/2 tsp (13 ml) lemon juice
• 1/2 cup (70 g) cherry tomatoes
• 1 1/2 tbsp (6 g) mint and parsley
• 3/4 tsp (2 g) za’atar

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Method

1. Heat the oven to 425°F (220°C). Cut the eggplant lengthwise into two wedges, score the cut faces in a diamond, brush with the oil and roast cut-side down on a rimmed baking sheet 25 minutes, until soft through.
2. Blend the feta, cottage cheese, half the yogurt, the garlic and the lemon juice for 1 to 2 minutes, scraping down once, until smooth, whipped and paler.
3. Spread the whipped cheese on a plate, set the eggplant on it with the tomatoes, and finish with the rest of the yogurt, the herbs and the za’atar.