Roasted Eggplant & Feta Dip

September/October 2008, July/August 2012

Your rating: None Average: 4 (138 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.

"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

mediterranean goodness

I tried this recipe yesterday. It was easy and the final result was rewarding. It was a refreshing new way to use eggplant as well. I followed the recipe as is, only omitted ingredients that I did not have at hand ( cayenne pepper, chile pepper); I used a little chili powder to get the missing kick. It worked. Thank you for this great recipe!

My favorite recipe from EW so far....

This is a family favorite. We really enjoy the fresh, tangy taste of this spread. This past summer, when eggplants were cheap and abundant, I roasted up several extra pounds, smashed it up with the lemon juice called for, and then froze it in several containers, hoping I could make this in the dead of winter. Well, it worked fabulously. Once defrosted, I added the olive oil and other ingredients--superb! Next summer I'll freeze even more for winter/spring enjoyment!


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!


I am very particular in the foods I eat or serve to family and friends. This one was exceptional and even people who hate peppers and eggplant couldn't get enough. The peppers are in the background, and add depth but you can't notice the flavor on your palate. In fact, my company was surprised to find out there were any in the recipe! I made the recipe as is without any alterations. It is a great recipe that I found when my bumper crop of eggplant came in and it's now a staple!

-Alessandra, PA


I made this hoping it would be awesome, I was very disappointed, the pepper flavor over powered the delicate egg plant. It tasted more like a award salsa. I added more cheese to try to combat it. Disappointed.


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