This was very tasty. It was even better when I baked it on top of a flatbread. The next time I want to try sautéing the pepper and the onion.
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
I roasted my eggplant a bit differently. I just poked vent holes, coated it with olive oil and cooked it on a baking sheet for 50 min at 350 degrees. I also added garlic. I used it as spread inside a whole wheat pita pocket. I had a pocket the first day and the next and was scraping from the bottom of the bowl to get every last bit. It was that good. This dip/spread is even better the second day. Things mingle.
omgomgomg. I am not an eggplant person. I kept trying recipes because I'd get so many eggplants in my CSA box each week, but I thought I'd give this a shot. SO YUMMY. I might eat an entire box of pita chips in one sitting because of it. So good.
Loved this for the flavor about the only thing I might add the next time is a little garlic it really went well with plain baked pita chips and the flavor just really worked well
Made this recipe for Christmas appetizers (or lunch.) It was delicious. Rarely use eggplant in my cooking, but this recipe changed my mind. I served this dip on whole wheat flat bread and even my teenagers ate it.