I cooked the peppers and onions before adding them to the dip to make their presence less obvious. Delicious!
Roasted Eggplant & Feta Dip
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.
23 Reviews for Roasted Eggplant & Feta Dip
This is my new favorite eggplant dip. I put the lemon, roasted eggplant, etc. in the food processor and blended. Delicious!!!
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!
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.
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.