We had the absolutely amazing Jordan Theodoros taking a cooking class last night, and it certainly did not disappoint. His knowledge base is endless and we always learn so much from him! Not only were his dishes mouth-watering but they looked amazing!
He will be doing another class at OOP later this year (the date is still to be confirmed),
so keep your ears peeled!
Here is the recipe for a beautiful dip he made as entree.. Enjoy!!!
Eggplant, Parmesan and Fetta Dip
4 eggplants roasted, peeled and drained
80g butter
80g flour
550ml milk
60g grated parmesan
140g fetta
Salt
Pepper
Parsley
Heat the milk in a pot.
Melt butter in another pot and whisk in flour to make a roux, cook until golden.
Add the milk, whisking all the time to make a smooth white sauce.
Simmer for 5 minutes.
Chop the eggplant so it becomes a puree, then add this and the cheeses, season with salt and pepper and garnish with parsley.
