I found the inspiration for this easy appetizer in Real Simple magazine. Serve with toasted pita chips (or store-bought) or with ecrudite (vegetable platter).
Eggplant and Feta Dip
- 1 large eggplant
- 3 tablespoon olive oil, divided
- 3 ounces crumbled Feta cheese
- 1/3 cup chopped fresh parsley
- 2 tablespoon fresh lemon juice
- 1 tablespoon tahini
- freshly ground black pepper
- pita chips for serving
Roast the eggplant: Preheat your oven to 400 degrees F. Rub the eggplant all over with about 1 tablespoon of the olive oil. Place it in a baking dish and roast until very tender, about 40 to 45 minutes. Let is cool to touch, then cut in half and scoop out the flesh; discard the skin.
Toss the roasted eggplant with remaining ingredients (reserving some of the parsley for garnish, if desired) and season with salt and pepper.
Serve with pita chips as desired. Or cut up vegetables.