Comida Kraft
Recipe Box

Roasted Eggplant and ATHENOS Feta Dip

Prep Time
Total Time

18 servings, 2 Tbsp. each

Creamy tahini, fresh lemon juice and fresh parsley make all the difference in this extraordinary eggplant-feta dip.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Prick eggplant in several places with fork; place on rimmed baking sheet.
  • Bake 20 min. or until tender; cool.
  • Peel eggplant; cut into chunks. Place in food processor. Add remaining ingredients; process until ingredients are well blended and dip is desired consistency.

Serving Suggestion

Serve with cut-up fresh vegetables or assorted crackers.


  • 18 servings, 2 Tbsp. each

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 1 Fat

Nutrition Bonus

Puréed cooked eggplant makes a healthful alternative to sour cream as the base for this delicious low-sodium dip.

Nutritional Information

Serving Size 18 servings, 2 Tbsp. each
Calories 40
Total fat 3g
Saturated fat 1g
Cholesterol 5mg
Sodium 45mg
Carbohydrate 2g
Dietary fiber 1g
Sugars 1g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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