Eggplant, Sun-Dried Tomato & Feta Salad Dip by @starinfinitefood

1h50

6 servings

🍆

2

Eggplant

🧄

2 heads

Garlic

🫒

3.5 tbsp

Olive oil

🧂

1 tsp

Salt

🍅

120 ml

Sun-dried tomatoes

🌿

60 ml

Chives

🌿

79 ml

Basil

🌿

79 ml

Parsley

🍋

1 tbsp

Lemon juice

🍇

1 tbsp

Balsamic vinegar

🍯

1 tbsp

Honey

🥢

0.5 tbsp

Tamari soy sauce

🌶️

0.5 tsp

Paprika

🫙

0.5 tsp

Cumin

🧀

120 ml

Feta cheese

🌰

Walnuts

🍋

Lemon zest

  1. Preheat

    Preheat the oven to 400 and line a sheet pan with parchment paper.

  2. Place
    • Eggplant

    Place the eggplant on the sheet pan and pierce all over with a fork.

  3. Add
    • Garlic
    • Olive oil
    • Salt

    Add 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.

  4. Place

    Place the sheet pan in the oven for 45 minutes.

  5. Flip
    • Garlic
    • Eggplant

    Remove the garlic and flip the eggplant, then place the eggplant back in the oven for another 45 minutes until fork tender.

  6. Cool
    • Eggplant

    Remove the eggplant from the oven and allow it to cool, then carefully peel away the skin.

  7. Chop
    • Eggplant

    Chop the eggplant into small pieces, then place in a mesh strainer and press to strain the liquid.

  8. Add
    • Eggplant
    • Garlic

    Add the eggplant to a mixing bowl, then add the garlic by squeezing it out of the head.

  9. Add
    • Sun-dried tomatoes
    • Chives
    • Olive oil

    Add the sun-dried tomatoes, chives, basil, parsley, olive oil, honey, lemon juice, balsamic, tamari, salt, paprika, cumin and feta.

  10. Mix
    • Eggplant
    • Garlic
    • Olive oil

    Mix everything together until well combined.

  11. Place
    • Walnuts
    • Chives
    • Lemon zest

    Place the salad into a shallow bowl, top with walnuts, chives, lemon zest and olive oil, if using.

  12. Serve

    Serve with bread or crackers, if desired.

Eggplant, Sun-Dried Tomato & Feta Salad Dip by @starinfinitefood

1h50

6 servings

🍆

2

Eggplant

🧄

2 heads

Garlic

🫒

3.5 tbsp

Olive oil

🧂

1 tsp

Salt

🍅

120 ml

Sun-dried tomatoes

🌿

60 ml

Chives

🌿

79 ml

Basil

🌿

79 ml

Parsley

🍋

1 tbsp

Lemon juice

🍇

1 tbsp

Balsamic vinegar

🍯

1 tbsp

Honey

🥢

0.5 tbsp

Tamari soy sauce

🌶️

0.5 tsp

Paprika

🫙

0.5 tsp

Cumin

🧀

120 ml

Feta cheese

🌰

Walnuts

🍋

Lemon zest

Preparation Steps

  1. Step 1/12

    Preheat the oven to 400 and line a sheet pan with parchment paper.

    🍳Sheet pan
    📜Parchment paper

  2. Step 2/12

    Place the eggplant on the sheet pan and pierce all over with a fork.

    🍆Eggplant
    🍳Sheet pan
    🍴Fork

  3. Step 3/12

    Add 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.

    🧄Garlic
    🫒Olive oil
    🧂Salt
    📜Parchment paper

  4. Step 4/12

    Place the sheet pan in the oven for 45 minutes.

    🍳Sheet pan

  5. Step 5/12

    Remove the garlic and flip the eggplant, then place the eggplant back in the oven for another 45 minutes until fork tender.

    🧄Garlic
    🍆Eggplant
    🍳Sheet pan

  6. Step 6/12

    Remove the eggplant from the oven and allow it to cool, then carefully peel away the skin.

    🍆Eggplant

  7. Step 7/12

    Chop the eggplant into small pieces, then place in a mesh strainer and press to strain the liquid.

    🍆Eggplant
    Mesh strainer

  8. Step 8/12

    Add the eggplant to a mixing bowl, then add the garlic by squeezing it out of the head.

    🍆Eggplant
    🧄Garlic
    🥣Mixing bowl

  9. Step 9/12

    Add the sun-dried tomatoes, chives, basil, parsley, olive oil, honey, lemon juice, balsamic, tamari, salt, paprika, cumin and feta.

    🍅Sun-dried tomatoes
    🌿Chives
    🌿Basil
    🌿Parsley
    🫒Olive oil
    🍯Honey
    🍋Lemon juice
    🍇Balsamic vinegar
    🥢Tamari soy sauce
    🧂Salt
    🌶️Paprika
    🫙Cumin
    🧀Feta cheese
    🥣Mixing bowl

  10. Step 10/12

    Mix everything together until well combined.

    🥣Mixing bowl

  11. Step 11/12

    Place the salad into a shallow bowl, top with walnuts, chives, lemon zest and olive oil, if using.

    🌰Walnuts
    🌿Chives
    🍋Lemon zest
    🫒Olive oil
    🥣Shallow bowl

  12. Step 12/12

    Serve with bread or crackers, if desired.

Composition

Ingredients

Types

Vegetables, Oils, Spices, Herbs, Fruits, Condiments, Sweeteners, Sauces, Dairy, Cheese, Nuts

Ingredients

Eggplant, Garlic, Olive oil, Salt, Sun-dried tomatoes, Chives, Basil, Parsley, Lemon juice, Balsamic vinegar, Honey, Tamari soy sauce, Paprika, Cumin, Feta cheese, Walnuts, Lemon zest

Notes

Eggplant (medium), Garlic (top sliced off), Olive oil (for roasting the eggplant and garlic, 3-4 tbsp, for the salad), Salt (for the eggplant and garlic, for the salad), Sun-dried tomatoes (chopped), Chives (chopped, fresh, chopped fresh, optional topping), Basil (chopped, fresh), Parsley (chopped, fresh), Walnuts (chopped, optional topping)

Allergens

Sulphites, Gluten, Soy, Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Low-Carb, Vegetarian

Calories

190 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 14g, Fat: 13g, Fiber: 4g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 430mg, Potassium: 350mg, Calcium: 100mg, Iron: 1mg, Magnesium: 25mg

Vitamins

Vitamin C: 12mg, Vitamin A: 40mcg, Vitamin K: 30mcg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 30 minutes

Overall

1 hour 50 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Sheet pan, Parchment paper, Fork, Mesh strainer, Mixing bowl, Shallow bowl

Appliances

Oven

Type

Type

Type Of Dish

Dip, Salad, Side Dish, Appetizer

Occasions

Everyday, Party Appetizer, Gathering

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean

Geographic

to inform

Various

Aspect

Texture

Creamy, Chunky, Crunchy

Flavors

Savory, Tangy, Smoky, Sweet, Garlicky, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : 4-5 days (airtight container,refrigerated), freezing : not recommended (texture of fresh herbs and feta degrades; eggplant base alone could be frozen up to 2 months)