Charred eggplant meets salty feta and becomes this ridiculously creamy spread you’ll want to eat straight off the spoon (but fine, grab some naan). A pile of harissa tomatoes on top keeps things bright and a little spicy. Works as an app, a side, or honestly dinner if you don’t feel like cooking anything else.
Table of Contents
- This may be the best party appetizer
- Everything you need to make this recipe
- How to make this eggplant whipped feta dip with harissa tomatoes
- Servings and pairings
- Storage and make ahead tips
- Recipe FAQs
- Want more appetizer recipes?
- Eggplant Whipped Feta Dip with Harissa Tomatoes Recipe
This may be the best party appetizer
The ultimate pre-dinner snack. Whipped feta is already a crowd-pleaser, but when you fold in smoky charred eggplant, it turns into something way more interesting—creamy, salty, a little tangy, kind of like baba ganoush’s louder cousin. I like topping it with harissa tomatoes (sweet, acidic, just spicy enough) and serving with grilled naan. Guests can build little naan flatbreads while you finish cooking, which makes it the perfect appetizer: fun, unfussy, and not too filling before the main event.
Everything you need to make this recipe
This one’s built from three simple parts: the smoky eggplant–feta dip, a pile of harissa tomatoes, and grilled naan for scooping. That’s it.
- Eggplant + feta + lemon juice + plain Greek yogurt + olive oil + s&p: Your classic Mediterranean dip situation. The eggplant brings smoke, the feta brings salt, and together they’re unstoppable.
- Cherry tomatoes + harissa paste + olive oil + s&p: Sweet, juicy tomatoes meet spicy, punchy harissa. A little heat, a little brightness, the perfect foil for all that creamy dip.
- Naan: Needs no explanation. Hot off the grill, slightly charred, and exactly what you want to drag through everything else on the plate.
Kitchen equipment needed:
- grill + grill tongs
- chef’s knife + cutting board
- Food processor or blender
- large skillet + stirring spoon
How to make this eggplant whipped feta dip with harissa tomatoes
1. Grill the eggplant and naan
Grill the eggplant until it’s basically falling apart. You want those insides nice and soft. Wait till the end to grill the naan so it’s nice and warm, then cover with a towel.
2. Blend the dip
Blend the dip ingredients until smooth and creamy. Easy.
3. Make the harissa tomatoes
Cherry tomatoes hit a skillet with harissa and olive oil until they burst and get jammy.
4. Assemble
Dip in one bowl, tomatoes in another, naan on the side. Build little flatbread “pizzas” or just drag naan through everything. Choose your adventure.
Servings and pairings
This dish was basically designed for:
- Dinner party starter – Set it out, pour some drinks, and let your friends DIY little naan situations while you pull the main course together.
- Lazy girl dinners – Scoop, spread, repeat. It’s low-lift, high-reward, and honestly feels like a full meal if you don’t feel like cooking anything else.
Drink Pairings:
- White wine: Something crisp and citrusy, like a Sauvignon Blanc or a super cold Albariño, to cut through the creamy dip.
- Cocktail: A spicy margarita or a mezcal paloma—the smoke + spice play so well with the harissa and eggplant.
- NA option: Sparkling water with a squeeze of lime and a hit of chili salt on the rim, or a ginger beer with lots of fresh lime juice.
Storage and make ahead tips
If you’re making this for a party, you can prep most of it in advance.
The day before:
- Make the dip. Store in the fridge, bring to room temp before serving.
- Make the harissa tomatoes. Store in the fridge, bring to room temp before serving.
The day of:
- Grill the naan. You want this to be fresh and warm for your guests.
- Assemble.
Leftover dip and tomatoes will last in the fridge in an airtight container for 3-5 days.
Recipe FAQs
Do I have to grill the eggplant?
Nope. If a grill feels like…a whole thing, just roast it in the oven (425°F, about 30–40 minutes until it’s soft and collapsing). Same vibe, slightly less smoky.
How spicy are the harissa tomatoes?
Depends on your harissa. Some are mild, others will light your mouth on fire. If you’re averse to spice, simply use tomato paste instead of harissa.
Can I use store-bought naan?
Yes. Absolutely. In fact, please do. You’re here for the dip and the tomatoes anyway. Just give it a little oil + grill (or hot skillet) moment so it feels intentional.
Want more appetizer recipes?
Check-out these epic appetizer recipes for your next dinner party:
If you make this, tag me on Pinterest or Instagram so I can see it — few things bring me more joy than scrolling through and spotting what you’ve cooked.
Questions? Comments? Reviews? Leave them below. This is the best way to reach me, and yes, I actually read them.
Xoxo, Lee
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Eggplant Whipped Feta Dip with Harissa Tomatoes
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
Charred eggplant meets salty feta and becomes this ridiculously creamy spread you’ll want to eat straight off the spoon (but fine, grab some naan). A pile of harissa tomatoes on top keeps things bright and a little spicy. Works as an app, a side, or honestly dinner if you don’t feel like cooking anything else.
Ingredients
- 1 large eggplant
- 4 naan or pita
- extra virgin olive oil as needed
- 6 oz feta cheese
- 1/4 cup plain Greek yogurt
- 1/2 tbsp lemon juice
- salt + black pepper as needed
- 1 pint cherry tomatoes
- 2 tbsp harissa paste
Instructions
-
Grill the eggplant and naan: Heat your grill to roughly 450°F. Using a sharp knife, poke holes all over the eggplant to allow it to steam. Wrap it in foil, toss it directly on the grill, close the lid and grill for about 20 minutes until soft and falling apart (flip halfway). Carefully open the foil package and cut the eggplant in half, let it cool. Meanwhile, brush olive oil all over the naan then grill each side for about 2 minutes or until nicely charred. Set aside and cover with a towel to keep warm.
- Blend the dip: Once the eggplant has cooled, scoop out the insides and transfer to a food processor. Add the feta, Greek yogurt, lemon juice, 2 tbsp olive oil, 1.5 tsp salt and a crack of black pepper and blend until smooth and creamy. Transfer to a bowl.
- Make the harissa tomatoes: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the tomatoes and harissa paste and let cook, stirring occasionally until the tomatoes begin to burst and soften. Remove and transfer to a bowl.
-
Assemble: You can make flatbread pizzas with the toppings or simply dip the naan in the dip. Choose your adventure.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Stovetop + Grill
Nutrition
- Calories: 539
- Sugar: 12g
- Sodium: 997mg
- Fat: 26g
- Saturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 19g
- Cholesterol: 40mg