Roasted Eggplant Dip with Feta Cheese
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.
- 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
- 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)
Instructions
Preheat the oven: Preheat your oven to 400°F (200°C).
- 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.
- Prepare the dip: Once the eggplants are roasted and cooled slightly, scoop the flesh out and transfer it to a food processor.
- 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.
- Adjust seasoning: Taste and adjust with more lemon juice, salt, or paprika as desired.
- Serve: Transfer the dip to a bowl, garnish with fresh parsley, and serve with pita, veggies, or crackers.
Notes
- For added creaminess, mix in Greek yogurt or extra olive oil.
- To make the dip spicier, add fresh chili or red pepper flakes.
- 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
