Eggplant Dip With Feta and Crudités

Sometimes you need a snack dinner to feel like life isn’t so, well, adult. Look no further than this delicious mezze platter (mezze comes from the Greek word, meze, which means taste or snack.) The heart of this platter is a babaganoush—aka roasted eggplant dip, served with salty feta cheese, pita, and fresh vegetables. Pro tip: Take it to the next level by brushing pita with olive oil, sprinkling with salt, and toasting in the oven for 5 minutes. Never tried sumac? It’s a dried berry, ground into a red powder. Often used in Middle Eastern cooking, Sumac has a tart, citrus-like flavor. It’s available in many grocery stores now, but if you can’t find it, substitute paprika instead.RELATED: 15 Easy Eggplant Recipes

Photo: Victor Protasio
Hands On Time:
15 mins
Total Time:
45 mins
4 servings


  • 2 medium eggplants, peeled and cut into 2-in. pieces

  • 1 teaspoon kosher salt

  • ¼ cup tahini

  • 3 tablespoons fresh lemon juice (from 1 lemon)

  • 1 clove garlic, finely chopped

  • ¼ teaspoon black pepper

  • ¼ cup olive oil, plus more for drizzling

  • ½ teaspoon ground sumac (optional)

  • 4 6-in. pitas

  • 4 ounces feta cheese, sliced

  • Assorted crudités, for serving


  1. Preheat oven to 450°F. Toss eggplant with salt and wrap tightly in aluminum foil. Place on a baking sheet and roast until very soft, about 20 minutes. Unwrap; let stand for 10 minutes.

  2. Transfer eggplant to a food processor. Add tahini, lemon juice, garlic, and pepper; process until smooth. With processor running, stream in oil until smooth and incorporated, scraping down sides of bowl as needed.

  3. Transfer eggplant dip to a bowl; drizzle with oil and sprinkle with sumac, if using. Serve alongside pitas, cheese, and crudités.

Related Articles