Ingredients:
· 1 eggplant, cut into large pieces
· 1 teaspoon dried rosemary
· 8 oz feta cheese
· 4 tablespoons olive oil
· 2 tablespoons preserved lemons, chopped
· 2 tablespoons preserved lemon juice
· 1 teaspoon red pepper flakes
· 1 teaspoon garlic, minced
· 1 teaspoon oregano
Method:
1. For the eggplant: Using a smoking gun: Heat 4 tablespoons oil over medium-high heat in a saute pan. Add eggplant and cook until charred and softened. Place eggplant in a bowl and cover with plastic wrap. Add rosemary to smoking gun and blow smoke into eggplant. For grill method: Using a disposable pan, place soaked wood chips into base. Top with a piece of aluminum foil, perforated with holes. Place eggplant on top of foil, wrap completely with foil and place on a high grill until smoking. Reduce flame and let smoke for 20 minutes.
2. Add all ingredients to a food processor and process until well combined. Top with a drizzle of olive oil.
3. Serve with veggies and breads.