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