EGGPLANT, SUN-DRIED TOMATO & FETA SALAD DIP

1h 30m
Serves 1
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Directions

  1. 1Preheat the oven to 400.
  2. 2Line a sheet pan with parchment paper.
  3. 3Place the eggplant on the sheet pan and pierce all over with a fork.
  4. 4Add 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.
  5. 5Place 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.
  6. 6The eggplant should be fork tender.
  7. 7Remove the eggplant from the oven and allow it to cool, then carefully peel away the skin.
  8. 8Chop the eggplant into small pieces, then place in a mesh strainer and press to strain the liquid.
  9. 9Add the eggplant to a mixing bowl, then add the garlic by squeezing it out of the head.
  10. 10Add the sun-dried tomatoes, chives, basil, parsley, olive oil, honey, lemon juice, balsamic, tamari, salt, paprika, cumin and feta.
  11. 11Mix everything together until well combined.
  12. 12Place the salad into a shallow bowl, top with walnuts, chives, lemon zest and olive oil, if using.
  13. 13Serve with bread or crackers, if desired.

Ingredients

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

Equipment

ovensheet panparchment paperforkmesh strainermixing bowlshallow bowl

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