Rating: 3 stars
72 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 15
  • 2 star values: 18
  • 1 star values: 16
  • 72 Ratings
Charlyne Mattox

Gallery

Credit: Danny Kim

Recipe Summary test

hands-on:
25 mins
total:
1 hr 25 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

100 calories; fat 8g; saturated fat 2g; cholesterol 9mg; sodium 242mg; protein 3g; carbohydrates 5g; sugars 2g; fiber 2g; calcium 64mg.
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