Roasted Eggplant and ATHENOS Feta Dip
1 Hr(s) 5 Min(s) (incl. cooling)
15 Min(s) Prep
50 Min(s) Cook
Healthy Living
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
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18 servings
Original recipe yields 18 servings
1 large eggplant (1-1/4 lb.)
1/2 cup 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
1
Heat oven to 400°F.
2
Prick eggplant in several places with fork; place on rimmed baking sheet.
3
Bake 20 min. or until tender; cool.
4
Peel eggplant; cut into chunks. Place in food processor. Add remaining ingredients; process until ingredients are well blended and dip is desired consistency.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with cut-up fresh vegetables or assorted crackers.
Tip 2
Nutrition Bonus
Puréed cooked eggplant makes a healthful alternative to sour cream as the base for this delicious low-sodium dip.
Nutrition
Calories
40
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol less than 5mg
1%
Sodium 45mg
2%
Total Carbohydrates 2g
1%
Dietary Fiber less than 1g
3%
Sugars less than 1g
2%
Protein 1g
2%
Vitamin A
2%
Vitamin C
2%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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