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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

09/07/2010
Anonymous

I personally love eggplant and was disappointed by this recipe enough to write a review on it, while I think it taste like semi salsa that is about all I can say the red pepper over powered the eggplant so much so you didn't even taste it and it even went over the feta. I ended up adding more feta & some other cheese to try to get more then one note out of it.

Comments
09/04/2010
Anonymous

The recipe was simple to make. I enjoyed the Greek taste. It tasted wonderful! Thanks for the recipe!

Comments
08/20/2010
Anonymous

This was delicious! Went very well with some homemade tortilla chips. The cayenne pepper adds quite a kick, but it was delicious!

Comments
07/30/2010
Anonymous

This recipe is GREAT! I made it last weekend, and my daughter and her friends (all 12, 13 & 14 years old) raided the fridge and ate every last bit during the night! Big winner in our house.

Comments
06/30/2010

I took this to two parties last weekend and it was a huge hit!

Brittany, Philadelphia, PA

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