Roasted Eggplant and Feta Dip

My second family (my mom’s best friend) is Greek, and some of my most vivid memories are of sitting in the kitchen making taramasalata. While this roasted eggplant and feta dip isn’t a classic Greek dip, it has all of the flavors and ingredients to become one. This is a healthy, hearty, and completely delicious dip that can be whipped up pretty quickly, and served for an appetizer, or as a quick meal. I definitely ate this dip for lunch with some pita crackers and olives the other day!

Roasted Eggplant and Feta Dip Ingredients:

• 1 large eggplant
• 3 cloves of garlic
• 1 shallot
• ½ – 1 tsp red chili flakes
• ¼ cup + 3 tbs olive oil
• 5 oz feta cheese
• Juice of half a lemon
• ¼ tsp kosher salt
• ½ tsp oregano

Start by dicing the eggplant into half inch cubes. It doesn’t have to be pretty because you’re going to blend it all up, but you do want the eggplant cut into equal sized cubes so it cooks evenly. Season the eggplant with salt, oregano, red chili flakes, and 3 tbs olive oil. Toss to coat and place the seasoned eggplant on a baking sheet lined with parchment paper.

Roast the eggplant at 400 degrees for about 20-25 minutes until eggplant is cooked and starts to get golden brown.

While the eggplant is cooking, peel the 3 cloves of garlic, (no need to chop them) and roughly chop up the shallot. Place in a small sauce pan with the remaining olive oil, and cook over low/medium heat for 5-10 minutes until the shallot and garlic cloves are soft and the oil has been infused.

When the eggplant is done, let it cool for about 5 minutes then transfer it to a food processor with the oil, garlic, and shallot. Pulse it until everything is blended, then add in the fetta and lemon juice. Continue to blend until you get the consistency you want. I like to keep mine slightly chunky, but keep blending if you want this dip extra smooth.

Serve this roasted eggplant and feta dip warm, or put it in the fridge to keep as a simple and healthy snack. I serve this alongside pita chips, Kalamata olives, and dolma for a Greek platter fit for the gods! Enjoy!