Spicy Eggplant Dip
Grilled eggplant combined with spices, herbs and feta cheese for a tasty and healthy appetizer.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: Middle Eastern
Ingredients
Scale
- 3 cloves garlic
- 2 cups grilled eggplant (see steps 1-4)
- 2 tbsp extra virgin olive oil
- 1 tbsp soy sauce
- 1 heaping tbsp chopped fresh parsley
- 1/3 cup feta cheese
- 1 tsp honey
- generous pinch cayenne
- salt and pepper to taste
Instructions
- Slice eggplant in circles, 1/2 inch thick. 1 large or 2 small eggplants is a a good amount for this recipe.
- Spread the eggplant sliced out on a plate in a single layer. Salt the eggplant slices generously, and let the eggplant sit and absorb the salt for at least 30 minutes.
- Preheat a grill to medium high. Spread the salted eggplant out in a grill pan (larger eggplant slices can be placed directly on the grill). Coat the eggplant with cooking oil spray. Place the grill pan on the grill to cook the eggplant.
- Turn the slices over after 5 minutes, and grill for another 5 minutes or so until the eggplant is cooked to a nice tenderness and has begun to caramelize. Remove the eggplant from the grill and set aside to cool.
- After the eggplant has cooled, measure 2 cups of grilled eggplant and set remainder aside for other use, such as adding to a salad or pasta.
- Add the garlic to a food processor, and give it a whir to finely chop the garlic. Add the remaining ingredients to the food processor, and puree until everything is well-combined.
- Taste to see if you like the spice level, add a bit more cayenne if needed for more kick. You can also add a bit more olive oil if the dip seems thicker than you’d like.
- Scoop the dip into a serving bowl. Serve with pita chips or other dipping item of your choice. Enjoy.
Find it online: https://cookingchatfood.com/spicy-eggplant-dip-for-sundaysupper/
