TasteToronto | Roasted Eggplant Dip With Pomegranate and Feta

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Roasted Eggplant Dip With Pomegranate and Feta

Easy

Roasted Eggplant Dip With Pomegranate and Feta

Vicky Tran

Vicky Tran

Instagram
Roasted Eggplant Dip With Pomegranate and Feta

Method

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.

Tags:

Toronto Recipes

Best Roasted Eggplant Dip Recipes

Roasted Eggplant Dip With Pomegranate and Feta

Easy

Roasted Eggplant Dip With Pomegranate and Feta

Vicky Tran

Vicky Tran

Instagram
Roasted Eggplant Dip With Pomegranate and Feta

Yields:

Serves 6

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 30 mins

0.0

Rate This Recipe

Middle Eastern

Appetizers & Snacks

Ingredients

Roasted Eggplant

  • 1 small onion, diced

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

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon za'atar

Dip

  • 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

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Method

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.

Tags:

Toronto Recipes

Best Roasted Eggplant Dip Recipes

Roasted Eggplant Dip With Pomegranate and Feta