Roasted Eggplant And Athenos Feta Dip Recipes
HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA
Provided by Sara Foster
Categories Herb Tomato Side Roast Vegetarian Low Cal High Fiber Feta Eggplant Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.
ROASTED EGGPLANT AND ATHENOS FETA DIP
Entertain in style with Roasted Eggplant and ATHENOS Feta Dip. The roasted eggplant and feta combine for a amazing flavor your guests will all talk about.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 18 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Prick eggplant in several places with fork; place on rimmed baking sheet.
- Bake 20 min. or until tender; cool.
- Peel eggplant; cut into chunks. Place in food processor. Add remaining ingredients; process until ingredients are well blended and dip is desired consistency.
Nutrition Facts : Calories 40, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.6984 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0.9561 g, Sugar 0 g, Protein 1 g
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