Eggplant, Sun-dried Tomato & Feta Salad Dip
Eggplant, Sun-dried Tomato & Feta Salad Dip
Ingredients
For the Roasted Eggplant and Garlic
- 2 eggplant, medium, halved lengthwise
- 2 garlic, whole heads, top 1/4 inch sliced off
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Dip
- 1/4 cup fresh chives, finely chopped
- 1/2 cup sun-dried tomatoes, oil-packed, drained and finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- 3/4 cup feta cheese, crumbled
- 1/4 cup olive oil, extra virgin
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes, optional, for a hint of heat
For Garnish
- 1/4 cup walnuts, chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon olive oil, extra virgin, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Halve the eggplants lengthwise and score the flesh in a crosshatch pattern without cutting through the skin. Drizzle the cut sides with 1 tablespoon of olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 10 min•🌡️ 400
- 2
Place the eggplant halves cut-side down on the prepared baking sheet. Drizzle the cut tops of the garlic heads with the remaining 1 tablespoon of olive oil and wrap them loosely in aluminum foil. Place the foil-wrapped garlic on the same baking sheet. Roast for 40-45 minutes, or until the eggplant is very tender and the garlic cloves are soft and golden.
⏱️ 45 min•🌡️ 400
- 3
Remove the eggplant and garlic from the oven and let them cool slightly. Once cool enough to handle, scoop out the tender eggplant flesh into a bowl. Roughly chop the eggplant flesh and then transfer it to a fine-mesh sieve set over another bowl. Press down on the eggplant with the back of a spoon to drain any excess liquid. Squeeze the roasted garlic cloves from their skins into the bowl with the drained eggplant.
⏱️ 15 min
- 4
While the eggplant cools, finely chop the fresh chives, sun-dried tomatoes, parsley, and basil. Crumble the feta cheese.
⏱️ 10 min
- 5
In a large mixing bowl, combine the drained eggplant, roasted garlic, chopped chives, sun-dried tomatoes, parsley, basil, crumbled feta cheese, 1/4 cup olive oil, lemon juice, honey, balsamic vinegar, 1/2 teaspoon salt, paprika, and red pepper flakes (if using). Mix thoroughly until all ingredients are well incorporated and the dip has a chunky yet cohesive texture.
⏱️ 5 min
- 6
Taste the dip and adjust seasoning as needed, adding more salt, pepper, lemon juice, or honey to your preference.
⏱️ 1 min
- 7
Transfer the eggplant dip to a serving bowl. Garnish with chopped walnuts, a sprinkle of fresh chives, and a final drizzle of 1 tablespoon extra virgin olive oil. Serve immediately with toasted bread, crostini, or fresh vegetables.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant, Sun-dried Tomato & Feta Salad Dip
Ingredients
For the Roasted Eggplant and Garlic
- 2 eggplant, medium, halved lengthwise
- 2 garlic, whole heads, top 1/4 inch sliced off
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Dip
- 1/4 cup fresh chives, finely chopped
- 1/2 cup sun-dried tomatoes, oil-packed, drained and finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh basil, finely chopped
- 3/4 cup feta cheese, crumbled
- 1/4 cup olive oil, extra virgin
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes, optional, for a hint of heat
For Garnish
- 1/4 cup walnuts, chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon olive oil, extra virgin, for drizzling
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Halve the eggplants lengthwise and score the flesh in a crosshatch pattern without cutting through the skin. Drizzle the cut sides with 1 tablespoon of olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 10 min•🌡️ 400 - 2
Place the eggplant halves cut-side down on the prepared baking sheet. Drizzle the cut tops of the garlic heads with the remaining 1 tablespoon of olive oil and wrap them loosely in aluminum foil. Place the foil-wrapped garlic on the same baking sheet. Roast for 40-45 minutes, or until the eggplant is very tender and the garlic cloves are soft and golden.
⏱️ 45 min•🌡️ 400 - 3
Remove the eggplant and garlic from the oven and let them cool slightly. Once cool enough to handle, scoop out the tender eggplant flesh into a bowl. Roughly chop the eggplant flesh and then transfer it to a fine-mesh sieve set over another bowl. Press down on the eggplant with the back of a spoon to drain any excess liquid. Squeeze the roasted garlic cloves from their skins into the bowl with the drained eggplant.
⏱️ 15 min - 4
While the eggplant cools, finely chop the fresh chives, sun-dried tomatoes, parsley, and basil. Crumble the feta cheese.
⏱️ 10 min - 5
In a large mixing bowl, combine the drained eggplant, roasted garlic, chopped chives, sun-dried tomatoes, parsley, basil, crumbled feta cheese, 1/4 cup olive oil, lemon juice, honey, balsamic vinegar, 1/2 teaspoon salt, paprika, and red pepper flakes (if using). Mix thoroughly until all ingredients are well incorporated and the dip has a chunky yet cohesive texture.
⏱️ 5 min - 6
Taste the dip and adjust seasoning as needed, adding more salt, pepper, lemon juice, or honey to your preference.
⏱️ 1 min - 7
Transfer the eggplant dip to a serving bowl. Garnish with chopped walnuts, a sprinkle of fresh chives, and a final drizzle of 1 tablespoon extra virgin olive oil. Serve immediately with toasted bread, crostini, or fresh vegetables.
⏱️ 2 min