Smoky Eggplant Dip with Olives & Feta

Inspired by Greek Melitzanosalata, this dip mixes silky, smoky eggplant with
salty-savory olives and feta.

Servings:

Author:

Prep Time
5 minutes

Cook Time
45 minutes

refrigeration
1 hour

Total Time
1 hour, 50 minutes

Appetizer Snack

American Mediterranean

Side Dish snacks

🧂 Ingredients

1 Preheat the oven to 375. Slice the eggplants in half lengthwise. Use the end of
a knife to deeply score the eggplants in a 1/2 inch cube pattern without slicing
through the skin. Brush with oil, sprinkle with salt and pepper to taste. Place
cut side down on a baking sheet and bake until the eggplants fully collapse into
themselves and the edges start to look charred, about 45 minutes.
2 Remove the eggplant to a bowl and allow to cool to room temperature.
3 Scoop the eggplant out of the skins onto a cutting board and finely chop.
Discard the skins and return the eggplant to the bowl. Add the remaining
ingredients and stir to evenly combine.
4 Refrigerate at least 1 hour or overnight before serving.
5 When ready to serve, garnish with more red pepper flakes and olives if desired.