Entertain in style with Roasted Eggplant and ATHENOS Feta Dip. The roasted eggplant and feta combine for a amazing flavor your guests will all talk about.
What You Need
Original recipe yields 18 servings
1 large eggplant (1-1/4 lb.)
1/2 cup ATHENOS Traditional Crumbled Feta Cheeses
3 Tbsp. fresh parsley leaves
2 Tbsp. tahini
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
2 cloves garlic
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Let's Make It
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.
Serve with cut-up fresh vegetables or assorted crackers.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0.9561g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, 2 Tbsp. each
* 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.