EGGPLANT, SUN-DRIED TOMATO & FETA SALAD DIP

90 mins
Serves 1
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Directions

  1. 1Preheat the oven to 400.
  2. 2Preheat the oven to 400.
  3. 3Preheat the oven to 400.
  4. 4Line a sheet pan with parchment paper.
  5. 5Line a sheet pan with parchment paper.
  6. 6Line a sheet pan with parchment paper.
  7. 7Place the eggplant on the sheet pan and pierce all over with a fork.
  8. 8Place the eggplant on the sheet pan and pierce all over with a fork.
  9. 9Place the eggplant on the sheet pan and pierce all over with a fork.
  10. 10Add the garlic to a separate sheet of parchment paper, drizzle the tops with olive oil and season with salt, then wrap the garlic in the parchment paper and place next to the eggplant.
  11. 11Add the garlic to a separate sheet of parchment paper, drizzle the tops with olive oil and season with salt, then wrap the garlic in the parchment paper and place next to the eggplant.
  12. 12Add the garlic to a separate sheet of parchment paper, drizzle the tops with olive oil and season with salt, then wrap the garlic in the parchment paper and place next to the eggplant.
  13. 13Place the sheet pan in the oven for 45 minutes, remove the garlic and flip the eggplant, then place the eggplant back in the oven for another 45 minutes.
  14. 14Place the sheet pan in the oven for 45 minutes, remove the garlic and flip the eggplant, then place the eggplant back in the oven for another 45 minutes.
  15. 15Place the sheet pan in the oven for 45 minutes, remove the garlic and flip the eggplant, then place the eggplant back in the oven for another 45 minutes.
  16. 16The eggplant should be fork tender.
  17. 17The eggplant should be fork tender.
  18. 18The eggplant should be fork tender.
  19. 19Remove the eggplant from the oven and allow it to cool, then carefully peel away the skin.
  20. 20Remove the eggplant from the oven and allow it to cool, then carefully peel away the skin.
  21. 21Remove the eggplant from the oven and allow it to cool, then carefully peel away the skin.
  22. 22Chop the eggplant into small pieces, then place in a mesh strainer and press to strain the liquid.
  23. 23Chop the eggplant into small pieces, then place in a mesh strainer and press to strain the liquid.
  24. 24Chop the eggplant into small pieces, then place in a mesh strainer and press to strain the liquid.
  25. 25Add the eggplant to a mixing bowl, then add the garlic by squeezing it out of the head.
  26. 26Add the eggplant to a mixing bowl, then add the garlic by squeezing it out of the head.
  27. 27Add the eggplant to a mixing bowl, then add the garlic by squeezing it out of the head.
  28. 28Add the sun-dried tomatoes, chives, basil, parsley, olive oil, honey, lemon juice, balsamic, tamari, salt, paprika, cumin and feta.
  29. 29Add the sun-dried tomatoes, chives, basil, parsley, olive oil, honey, lemon juice, balsamic, tamari, salt, paprika, cumin and feta.
  30. 30Add the sun-dried tomatoes, chives, basil, parsley, olive oil, honey, lemon juice, balsamic, tamari, salt, paprika, cumin and feta.
  31. 31Mix everything together until well combined.
  32. 32Mix everything together until well combined.
  33. 33Mix everything together until well combined.
  34. 34Place the salad into a shallow bowl, top with walnuts, chives, lemon zest and olive oil, if using.
  35. 35Place the salad into a shallow bowl, top with walnuts, chives, lemon zest and olive oil, if using.
  36. 36Place the salad into a shallow bowl, top with walnuts, chives, lemon zest and olive oil, if using.
  37. 37Serve with bread or crackers, if desired.
  38. 38Serve with bread or crackers, if desired.
  39. 39Serve with bread or crackers, if desired.

Ingredients

  • 2 medium eggplants
  • 2 medium eggplants
  • 2 medium eggplants
  • 2 heads garlic, top sliced off
  • 2 heads garlic, top sliced off
  • 2 heads garlic, top sliced off
  • Olive oil
  • Olive oil
  • Olive oil
  • Salt
  • Salt
  • Salt
  • 0.5 cup chopped sun-dried tomatoes
  • 0.5 cup chopped sun-dried tomatoes
  • 0.5 cup chopped sun-dried tomatoes
  • 0.25 cup chopped fresh chives
  • 0.25 cup chopped fresh chives
  • 0.25 cup chopped fresh chives
  • 0.33 cup chopped fresh basil
  • 0.33 cup chopped fresh basil
  • 0.33 cup chopped fresh basil
  • 0.33 cup chopped fresh parsley
  • 0.33 cup chopped fresh parsley
  • 0.33 cup chopped fresh parsley
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 0.5 tbsp tamari soy sauce
  • 0.5 tbsp tamari soy sauce
  • 0.5 tbsp tamari soy sauce
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 cup feta cheese
  • 0.5 cup feta cheese
  • 0.5 cup feta cheese
  • Chopped walnuts
  • Chopped walnuts
  • Chopped walnuts
  • Chopped fresh chives
  • Chopped fresh chives
  • Chopped fresh chives
  • Lemon zest
  • Lemon zest
  • Lemon zest
  • Olive oil
  • Olive oil
  • Olive oil

Equipment

ovensheet panparchment paperforkmesh strainermixing bowlshallow bowl