Ingredients

• 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

Directions

• 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.