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Roasted Eggplant and Feta Dip

This Mediterranean inspired roasted eggplant dip is a perfect alternative to salsa and hummus. It’s delicious served with veggies, crackers, or chips and you can also add it to wraps and sandwiches (or eat it right out of the bowl with a spoon, as I do. No worries, I always make sure that nobody is looking).

Roasted eggplant dip in a bowl, garnished with chopped parsley.

Many eggplant dip recipes call for tahini (sesame seed paste). Tahini is fabulous but I rarely have it on hand because it goes bad really fast, so I prefer this roasted eggplant dip recipe because it tastes great without tahini.

If you prefer to make it dairy-free you can just skip feta cheese.

Roasted eggplant, tomato, red pepper, onion, and garlic in a baking dish.

This roasted eggplant dip is really easy to make because all you have to do is place the veggies in the oven and wait until they are roasted to perfection.

Once the vegetables are done, just wait a bit until they are cool enough to handle then place them into a blender or food processor, pulse a few times and the eggplant dip is done.

This dip tastes absolutely delicious served with these Clean Eating Spelt Crackers. And if you like eggplant, check out this Eggplant Vegetable Soup and this Mediterranean Roasted Eggplant Salad.

Enjoy!

Roasted eggplant dip in a bowl. Top view.

Roasted Eggplant and Feta Dip

Roasted Eggplant and Feta Dip

Yield: about 2 cups
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

This roasted eggplant dip is great as an appetizer served with some healthy crackers or veggies. You can also use it in wraps or sandwiches.

Ingredients

  • 3 Tbsp olive oil, divided
  • 1 eggplant, (about 2.5 to 3 pounds)
  • 1 red bell pepper, cored and cut into 4 large pieces
  • 1/2 medium onion, cut into 4 wedges
  • 2 garlic cloves, peeled
  • 1 tomato
  • 3/4 cup crumbled feta
  • 1 Tbsp fresh lemon juice
  • salt and pepper to taste

Instructions

  1. Cut the eggplant in half lengthwise. Place it on a cutting board sliced side up, sprinkle with salt and leave for 30 minutes. The eggplant will release some moisture which helps to get rid of the slightly bitter taste typical for larger eggplant varieties. (You don't have to do this if you don't mind the bitter taste).
  2. Preheat the oven to 375F.
  3. Rinse the eggplant slices, pat them dry with a paper towel and generously rub with olive oil. Place the eggplant on a baking sheet and roast for 15 minutes.
  4. Rub the red pepper, garlic, and onion with olive oil and place on the baking sheet beside the eggplant. Place the tomato on the baking sheet as well and roast the vegetables for another 45 minutes or until tender.
  5. Let the veggies cool a bit. Once cold enough to handle, place the onion and garlic into a food processor or blender.
  6. Remove the skin from the red pepper. Scrape the eggplant flesh and remove the skin and seeds from the tomato and place everything into the food processor. Add the feta cheese, lemon juice, and 1 tablespoon of olive oil. Pulse a few times until the desired consistency.
  7. Taste the dip and add salt and pepper if needed. (If you use feta, you might not need any salt as feta is usually quite salty).
  8. Sprinkle with some fresh herbs before serving.
Nutrition Information
Yield 6 Serving Size 1/3 cup
Amount Per Serving Calories 148Total Fat 11gSaturated Fat 3.8gTrans Fat 0gUnsaturated Fat 6.7gCholesterol 16.7mgSodium 224.8mgCarbohydrates 9.8gFiber 3.7gSugar 5.9gProtein 4.2g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

Did you make this recipe?

If you tried this recipe, please give it a 5-star rating! To do this, click on the stars above. You can also leave a review or comment below. And don't forget to tag me @mariaushakova.blog if you share a picture on Instagram!

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Melissa

Monday 14th of October 2019

This is amazing. I made it today with the last hurrah of the nightshade harvest and I only wish I found this earlier and had been making it all summer! Will go into the rotation for sure. Thank you!

Meinhilde

Wednesday 28th of January 2015

The addition of feta cheese sounds so good! I will have to try this dip this weekend.

Maria Ushakova

Wednesday 28th of January 2015

Great! I hope you'll like it :)

Annie Wang

Wednesday 28th of January 2015

Ooh! It's kinda of like an updated baba ghanoush. Love it!

Maria Ushakova

Wednesday 28th of January 2015

An updated baba ghanoush is right! I should have mentioned it in the post :)

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