Sometimes I just need some Middle Eastern slash Mediterranean food. Whether it’s a Gyro, hummus, Tzatziki, falafel or shawarma, or even fruit with cheese and olive oil, the need just hits hard sometimes. My mind went to making Baba ghanoush but I thought if I made it creamy, I could talk the girls into eating it. After a lot of recipe hunting I decided on a creamy eggplant dip using the essential Mediterranean ingredients. Roasted eggplant and garlic blended with Greek yogurt, Feta and some other goodies.
3 medium sized eggplants
5 cloves of garlic
2 lemons juiced
1/2 cup plain Greek yogurt
2 Tbs tahini
1/3 cup feta cheese (I used sheep’s milk feta)
1/3 cup milk
1 tsp paprika
1/2 tsp cayenne (use 1/4 tsp if you don’t like spicy)
1/4 tsp red chili flakes
2 tsp Kosher salt or more to taste
1 tsp Black pepper
Sumac for garnish
Fresh parsley for garnish
Preheat oven to 425 degrees. Cut eggplant long ways down the middle. Brush with olive oil and season with salt & pepper. I stuck the garlic cloves into the eggplant to roast. You can add the garlic raw, totally up to you.
Bake for 30 minutes and leave out to cool for another 30 min.
Once cool enough to handle, scoop out the roasted eggplant into a strainer to drain the excess liquid.
Add the eggplant into a blender with olive oil, garlic, lemon juice, yogurt, tahini, feta, milk and spices. Blend on high until smooth. Add more of whatever seasonings to taste.
Drizzle with your best olive oil, sprinkle some sumac and fresh Italian parsley to garnish. Service with fresh pita, roasted chicken and veggies.
You don’t even have to tell the kids that this is an eggplant dip, they will be none the wiser!