Mediterranean Eggplant dip

Full of flavor Eggplant garlic and feta dip




Half a large onion (or a small onion), chopped 3 garlic cloves chopped 1 med eggplant ¾ brick of feta (7oz.) 1½ teaspoon of red pepper flake olive oil

Nutritional information

No nutrition information available


Turn your oven on to 400 bake. Throw your eggplant whole in there... don't peel... don't do anything to it. Every 7 min or so rotate the eggplant (you should see dents from the rack on the eggplant) Don't leave it in there too long or else it will explode (not a really big deal if it does but it's annoying) Take your eggplant out once all 4 sides have been dented. It's super easy to peel the skin off with your fingers (careful hot and lots of water comes out too) Chop up the eggplant (presentation doesn't matter so chop away... smaller the faster it will finish cooking) In a pan add as much olive oil you would need to saute the onions garlic and the eggplant (3 tablespoon.. you can always add more) First cook the onions and then add the garlic and red pepper flake Then add the your eggplant and cook till eggplant is golden and mushy Add your feta and let it melt (crumble the feta and it will melt faster) Add this entire mixture to a blender and puree until smooth (humus texture) (if you want you can add the mixture back to the pan and cook for a couple of min) This dip is best served warm or room temp... (You can always reheat it in the microwave) Great with pita bread or French bread toasted