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Roasted Eggplant & Feta Dip

September/October 2008, July/August 2012

Your rating: None Average: 4 (122 votes)

This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic meze (appetizer) in Greece. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.



READER'S COMMENT:
"I made this and used it as a topping for chicken breasts - spooning the dip over the raw chicken breasts and baking for 30 minutes at 350 - it was AMAZING! "
Roasted Eggplant & Feta Dip

23 Reviews for Roasted Eggplant & Feta Dip

08/13/2012
Anonymous

I cooked the peppers and onions before adding them to the dip to make their presence less obvious. Delicious!

Comments
07/09/2012
Anonymous
My new favorite eggplant dip!

This is my new favorite eggplant dip. I put the lemon, roasted eggplant, etc. in the food processor and blended. Delicious!!!

Healthy yet delicious!
Comments
07/08/2012
Anonymous
Yummy!

We thought this was a great dip/filling! It makes our condo toasty if we use the oven in the summer, so instead of roasting the eggplant we grilled it. We just stabbed fork holes into the whole eggplant spritzed with oil, threw it on the grill while we made dinner one night, and then (after cooled) skinned it into the lemon and oil and left it in the fridge to finish the next day for lunch. Only other change we made was to use local goat cheese feta from the farmer's market, and we ate as filling on toasted flour tortillas. We'll definitely make it again! Thanks!

Easy
Comments
09/14/2011
Easy Electric Roasting Instructions for eggplant

To roast your eggplant: Wash it, cut it in half face down on an aluminum baking lined baking tray. Dont poke holes in it. Eggplant should be 2-4 inches from heating coil. Bake for about 28 minutes. Cool under water spray. Set it side till handable. Peel/scrape eggplant from skin.

Comments (1)

11 comments

 
joel.siragher wrote 3 years 14 weeks ago

Yes: I forgot to add Electric broiler should be set to high. Recipe also states that eggplant might be bitter out of season. If you roast it the way I do, you dont get the bitterness. I eat this all year. I roast 2 eggplants at a time. I also split open a green peper and roast it. When everything is cooled, I chop the eggplant and green pepper to fine grain by hand, and i add in 1 tablespoon of olive oil, juice of half a lemon and 1 third medium onion, and salt to taste. Eat with hearth made pita bread, and home made tabouli. The result is heart healthy, filling, satisfying, and delicious.

06/23/2011
Fantastic as a dip or a wrap filling!

I followed directions except for the roasting of the eggplant. I threw it on the gas grill, charring all sides, then proceeded per the recipe's directions. I ate it as a dip, then used leftovers as lunch all week. I spread it in a wrap with some mixed greens. Delicious! This recipe is a keeper.

Easy, delicious
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