Eggplant Dip


1 medium eggplant
1 clove garlic, crushed
1/4 cup olive oil
2/3 cup crumbled feta cheese
1/4 cup fresh lemon juice, plus more to taste
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plain yogurt
black olives and fresh parsley, for garnish


Preheat oven to 400 degrees F. Lightly grease a baking dish.

Bake the whole eggplant until soft and the skin crumbles, about 40 minutes.

Peel it, core it, slice it in half lengthwise, removing the seeds, and dice the flesh.

Place the eggplant flesh, garlic, and oil in a blender or food processor and mix to make a smooth paste. Add the cheese, lemon juice, salt, and pepper and process until smooth. Stir in the yogurt.

Turn the mixture into a bowl, garnish with olives and parsley, and serve with raw vegetables or pita chips.


Makes about 2 cups.

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