Roasted Eggplant And Athenos Feta Dip Recipes
ROASTED EGGPLANT AND ATHENOS FETA DIP
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.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 18 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 40, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.6984 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0.9561 g, Sugar 0 g, Protein 1 g
ROASTED EGGPLANT AND FETA
This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.
Provided by Susiecat too
Categories Greek
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place eggplant cubes in a shallow baking pan; toss with 1/2 cup olive oil, salt to taste, bake until cubes are soft but not mushy -- about 30 minutes.
- Set aside to cool.
- Whisk together the remaining 1/4 cup olive oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and pepper.
- Toss about half the dressing with eggplant.
- Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
- Sprinkle with cheese and olives, drizzle with remaining dressing.
- Garnish with fresh oregano sprigs if desired.
Nutrition Facts : Calories 257.6, Fat 22.4, SaturatedFat 7.7, Cholesterol 33.8, Sodium 468, Carbohydrate 9.5, Fiber 4.2, Sugar 4.5, Protein 6.7
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