"Skorta": Skordalia, Sorta

1. 1

   Heat oven to 425F. Poke potato all over with a fork, then wrap in foil and bake for one hour.

2. 2

   Halve eggplant lengthwise. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on a foil-lined baking tray. Add to the oven when the potato is halfway done and bake them together for the remaining half hour, then remove from the oven and allow to sit until cool enough to handle. Meanwhile, drop oven temp to 350. Cut the pointy end off the garlic to expose the cloves. Drizzle with olive oil and season with salt and pepper. Wrap in foil and bake 20-30 minutes, or until it smells like awesome.

3. 3

   Peel the potato and rice it into the bowl of a food processor. Peel and chop the eggplant and add it to the bowl along with the roasted garlic, the feta, ricotta, oregano, salt, pepper, and lemon juice. Stream in the olive oil with the motor running, and process until smooth. Can be served warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.