- 100g/3½oz feta cheese
- 2 sprigs fresh thyme, leaves only
- 3 tbsp olive oil
- ½ tsp chilli flakes
- 100g/3½oz pitted black olives
- 1 garlic clove, chopped
- 4 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- ½ aubergine
- 2 tbsp olive oil
- 100ml/3¾fl oz Greek yoghurt
- 1 garlic clove, chopped
- salt and freshly ground black pepper
- Preheat the oven to 200C/390F/Gas 6.
- For the baked feta, place the feta on a baking tray. Drizzle with the olive oil and sprinkle with the thyme leaves and chilli flakes.
- Cook in the oven for five minutes, or until golden.
- For the olive tapenade, place the black olives, garlic and chopped parsley into a mini food processor. Add half of the olive oil and blend. Continue adding the olive oil until you have a smooth paste – you may not need to use all four tablespoons of the oil.
- For the baba ganoush, place the aubergine on a baking tray and drizzle with the olive oil. Cook in the oven for 10-12 minutes, or until soft.
- Remove the aubergine from the oven. Peel away the aubergine skin and discard.
- Place the aubergine flesh into a mini food processor and blend. Add the Greek yoghurt and garlic and season and blend again.
- To serve, place the baked feta on a serving plate. Drizzle with the tapenade and seve the baba ganoush alongside.