Melitzanosalata (Eggplant–Feta Dip)
Melitzanosalata (Eggplant–Feta Dip)
Ingredients
- 1 head of garlic
- 1 large eggplant, halved
- 2 tbsp (30 ml) olive oil
- 1/2 cup (60 g) feta, coarsely crumbled
- 1/4 cup (25 g) walnuts, roasted
- 2 tbsp (30 ml) lemon juice
- Grated lemon zest (optional)
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice off the top of the garlic bulb and wrap the bulb in aluminum foil. Bake for 30 minutes.
- Place the eggplant halves on the baking sheet, flesh side down. Bake for 40 minutes, along with the garlic, until the eggplant is very tender. Let cool.
- Using a spoon, scoop the flesh out of the eggplant and place in a strainer. Let drain for 2 or 3 minutes.
- Place the eggplant in the bowl of a food processor. Add the garlic, squeezing the cloves out of their skins. Add the remaining ingredients. Season with salt and pepper. Purée until smooth, using a spatula to scrape down the sides of the food processor as needed.
- Serve as a dip or a sandwich spread.
Melitzanosalata (Eggplant–Feta Dip)