Skorta: Skordalia Sorta
Ingredients
- 1 russett potato, 10-12 oz
- 1 small eggplant, about 12 oz
- 1 head of garlic
- 4 ounces feta cheese, crumbled
- 4 ounces fresh ricotta cheese
- 1/2 teaspoon dried oregano
- lemon juice, to taste (start with half a lemon and adjust from there)
- 1/2-3/4 cups olive oil, plus extra for roasting
- salt and freshly ground pepper
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