Creamy Eggplant and Feta Dip

eggplant-feta-dip
Photo by Danny Kim
Creamy Eggplant and Feta Dip 2.6 55 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 100 calories
    • Fat 8 g
    • Sat Fat 2 g
    • Cholesterol 9 mg
    • Sodium 242 mg
    • Protein 3 g
    • Carbohydrate 5 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 0 mg
    • Calcium 64 mg

Heat oven to 400° F. Rub the eggplant with 1 tablespoon of the olive oil. Roast, in a baking dish, until very tender, 40 to 45 minutes. Let cool.Halve the eggplant and scoop the flesh into a medium bowl; discard the skin. Add the Feta, parsley, lemon, tahini, the remaining 2 tablespoons of oil, and ½ teaspoon each salt and pepper and toss to combine. Sprinkle with the additional parsley. Serve with the pita chips.

Ingredients

  1. Check 1 large eggplant
  2. Check 3 tablespoons olive oil
  3. Check 3 ounces Feta, crumbled (3/4 cup)
  4. Check 1/3 cup chopped fresh flat-leaf parsley leaves, plus more for serving
  5. Check 2 tablespoons fresh lemon juice
  6. Check 1 tablespoon tahini
  7. Check kosher salt and black pepper
  8. Check pita chips, for serving

Directions

  1. Heat oven to 400° F. Rub the eggplant with 1 tablespoon of the olive oil. Roast, in a baking dish, until very tender, 40 to 45 minutes. Let cool.
  2. Halve the eggplant and scoop the flesh into a medium bowl; discard the skin. Add the Feta, parsley, lemon, tahini, the remaining 2 tablespoons of oil, and ½ teaspoon each salt and pepper and toss to combine. Sprinkle with the additional parsley. Serve with the pita chips.