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Roasted Eggplant Dip

Yields1 Serving

 2 large eggplants, roasted
 ½ bulb garlic, roasted
 ¼ cup olive oil plus more for garnish
 3 tbsp lemon juice
 ¾ tsp salt
 ¼ tsp pepper
 ¼ tsp crushed red pepper
 ¼ tsp dried oregano
 garnish with crumbled feta, olives, oregano, olive oil, and crushed red pepper
 pita chips for serving
1

Preheat oven to 400℉. Roast eggplants whole on a large baking sheet for 1 hour, turning once. On the same baking sheet, cut 1 bulb of garlic in half and drizzle with olive oil. Remove the garlic after about 30 minutes when it starts to brown.

2

Once the eggplant is cooled, cut in half vertically and scoop out the insides. Place the eggplant in the bowl of a food processor. Squeeze the garlic into the food processor.

3

Add the olive oil, lemon juice, salt, pepper, crushed red pepper, and oregano. Process until smooth.

4

Pour into a serving bowl and drizzle with more olive oil, add olives, crumbled feta cheese, and more oregano and crushed red pepper.

5

Serve with warmed pita chips.