Roasted Eggplant Dip with Feta Cheese

Why You’ll Love This Recipe

This Roasted Eggplant Dip with Feta Cheese is a crowd-pleasing, Mediterranean-inspired appetizer that’s both delicious and versatile. The smoky flavor of the roasted eggplant blends beautifully with the salty tang of feta cheese, while garlic, lemon, and olive oil add depth and brightness. It’s a great option for any occasion, whether it’s a party appetizer, a snack, or a healthy spread for sandwiches. The creamy consistency and rich flavors are sure to impress, making it a new go-to dip!

Ingredients

• 2 medium eggplants, halved
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup crumbled feta cheese
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C).
2. Slice the eggplants in half lengthwise and place them on a baking sheet, cut side up. Drizzle the eggplants with olive oil and season with a pinch of salt and pepper.
3. Roast the eggplants in the preheated oven for 35-40 minutes, or until the flesh is tender and slightly charred.
4. Once roasted, remove the eggplants from the oven and allow them to cool slightly.
5. Scoop the flesh of the eggplants out of the skins and transfer it to a food processor.
6. Add the minced garlic, feta cheese, tahini, lemon juice, cumin, smoked paprika, and a pinch of salt and pepper to the food processor.
7. Pulse the mixture until smooth and creamy. If the dip is too thick, you can add a small amount of olive oil or water to achieve your desired consistency.
8. Taste the dip and adjust the seasoning as needed, adding more salt, lemon juice, or paprika for extra flavor.
9. Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
10. Serve immediately with pita bread, fresh vegetables, or crackers.

Servings and Timing

This recipe yields approximately 4-6 servings. It takes about 10 minutes to prepare, with 35-40 minutes of roasting time for the eggplant.

Variations

• Spicy Roasted Eggplant Dip: Add a chopped chili or a pinch of cayenne pepper for extra heat.
• Herb Variation: Try adding fresh basil or mint for a different herbal flavor.
• Creamier Dip: For a creamier texture, you can add a few tablespoons of Greek yogurt or sour cream along with the tahini.
• Additional Toppings: Garnish with extra crumbled feta or a drizzle of olive oil for an added layer of richness.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: This dip is best served cold or at room temperature, but if you prefer to reheat it, do so gently in the microwave or in a warm oven, covered, for about 10-15 minutes.

FAQs

1. Can I use roasted eggplant for this dip?

Yes! Roasting the eggplant adds a smoky flavor to the dip. You can also grill it if you prefer.

2. What if I don’t have tahini?

If you don’t have tahini, you can substitute it with Greek yogurt or simply use extra olive oil for a smoother consistency.

3. Can I make this dip ahead of time?

Yes, this dip can be made a day ahead. Just store it in the fridge and let it come to room temperature before serving for the best flavor.

4. Can I freeze this dip?

Freezing is not ideal as the texture may change once thawed, especially with the feta and tahini. It’s best enjoyed fresh or within a few days of making.

5. How can I adjust the texture of the dip?

If the dip is too thick, add a little extra olive oil or water to thin it out. For a chunkier dip, pulse it less in the food processor.

6. Can I add other vegetables to this dip?

You can add roasted peppers, zucchini, or even tomatoes for added flavor and texture.

7. How can I make this dip spicier?

Add a chopped fresh chili or some red pepper flakes to give the dip an extra spicy kick.

8. What can I serve with this dip?

This dip pairs beautifully with pita bread, crackers, fresh veggies like carrots and cucumber, or even as a spread on sandwiches.

9. Can I make this dip without feta cheese?

Yes, you can skip the feta or replace it with a dairy-free alternative like vegan feta cheese if you prefer.

10. Can I use a blender instead of a food processor?

Yes, you can use a blender, though a food processor is ideal for creating the creamy texture. Just be sure to scrape down the sides as needed.

Conclusion

Roasted Eggplant Dip with Feta Cheese is a delightful, smoky, and creamy appetizer that’s perfect for any occasion. The rich flavors of roasted eggplant, complemented by the tangy feta and earthy spices, make for a unique and delicious dip that’s sure to please any crowd. Whether you serve it with fresh vegetables, pita, or crackers, it’s a versatile dish that can be enjoyed year-round. Simple to make and full of flavor, this dip is bound to become a new favorite!

Roasted Eggplant Dip with Feta Cheese

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Roasted Eggplant Dip with Feta Cheese is a creamy, smoky dip made from roasted eggplant, tangy feta, and aromatic spices, perfect for pairing with pita, crackers, or fresh vegetables.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 50 minutes
• Yield: 4-6 servings
• Category: Appetizer
• Method: Roasting, Blending
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

1. 2 medium eggplants, halved
2. 1 tbsp olive oil
3. 2 cloves garlic, minced
4. 1/4 cup crumbled feta cheese
5. 2 tbsp tahini
6. 1 tbsp lemon juice
7. 1/2 tsp ground cumin
8. 1/4 tsp smoked paprika
9. Salt and pepper, to taste
10. Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven: Preheat your oven to 400°F (200°C).

1. Roast the eggplants: Slice the eggplants in half lengthwise and place them on a baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes, until tender and charred.
2. Prepare the dip: Once the eggplants are roasted and cooled slightly, scoop the flesh out and transfer it to a food processor.
3. Blend the ingredients: Add minced garlic, feta cheese, tahini, lemon juice, cumin, smoked paprika, salt, and pepper to the food processor. Pulse until smooth and creamy.
4. Adjust seasoning: Taste and adjust with more lemon juice, salt, or paprika as desired.
5. Serve: Transfer the dip to a bowl, garnish with fresh parsley, and serve with pita, veggies, or crackers.

Notes

1. For added creaminess, mix in Greek yogurt or extra olive oil.
2. To make the dip spicier, add fresh chili or red pepper flakes.
3. For a chunkier dip, pulse the mixture less in the food processor.

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 5g
• Sodium: 250mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 10mg