Roasted Eggplant Dip With Pomegranate and Feta | TasteToronto
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Roasted Eggplant Dip With Pomegranate and Feta

20 mins Prep Time

30 mins Cook Time

Ingredients

  • 1 small onion, diced

  • 3/4 pound Italian eggplant (approximately 1 medium sized)

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon za'atar

  • 1 garlic clove, finely minced

  • 1/3 cup cilantro, roughly chopped

  • 1/4 cup labneh or Greek yogurt

  • 1/4 cup pomegranate seeds

  • 1/4 cup feta cheese, crumbled

  • 3 tablespoons tahini

  • 2 tablespoons lemon juice

  • Kosher salt, to taste

  • Fresh cracked black pepper, to taste

  • Garnishes as desired: bread crisps, pita bread, crackers, vegetable crudites

Directions

Roasted Eggplant Dip With Pomegranate and Feta

3 Steps

  • Step 1

    Peel the eggplant and cut into 1-inch thick chunks. Toss with the olive oil, diced onions, Za'atar, as well as salt and pepper. Place on a parchment paper-lined baking tray and roast in a preheated 375°F oven until brown and softened, approximately 30-40 minutes. Allow to cool completely before proceeding to next step.

  • Step 2

    In a food processor, combine the cooked and cooled vegetables with the minced garlic clovechopped cilantro, labnehtahini and lemon juice. Blend until smooth and adjust seasoning with salt, pepper and lemon juice.

  • Step 3

    Transfer to a serving bowl and top with pomegranate seeds and feta. Serve alongside vegetables, breads and crackers as desired.

Ingredients

  • 1 small onion, diced

  • 3/4 pound Italian eggplant (approximately 1 medium sized)

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon za'atar

  • 1 garlic clove, finely minced

  • 1/3 cup cilantro, roughly chopped

  • 1/4 cup labneh or Greek yogurt

  • 1/4 cup pomegranate seeds

  • 1/4 cup feta cheese, crumbled

  • 3 tablespoons tahini

  • 2 tablespoons lemon juice

  • Kosher salt, to taste

  • Fresh cracked black pepper, to taste

  • Garnishes as desired: bread crisps, pita bread, crackers, vegetable crudites

Tags:

Toronto Recipes

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Roasted Eggplant Dip With Pomegranate and Feta