Sheet Pan

Roasted Veggie Dip Smothered in Feta

by:
November 30, 2013
Author Notes

Leftover roasted vegetables morph into a creamy toothsome dip. A hefty drizzle of feta is a perfect complement... Salty, savory, spicy.... It pairs well with ciabatta, crackers or rice cakes!!! —nykavi

  • Makes 2 cups
Ingredients
  • 1 small Eggplant
  • 1 Zucchini
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon Tahini
  • 1 teaspoon Sesame seeds
  • 1/2 teaspoon Garlic paste
  • 1 tablespoon Lemon juice
  • 1/2 cup Parsley
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground Black pepper
  • a large pinches Crushed red pepper
  • 1/2 cup Feta cheese
In This Recipe
Directions
  1. Line a sheet pan with Silpat or nonstick aluminum foil
  2. Cut eggplant and zucchini into 1/4 inch thick slices.
  3. Toss with olive oil and salt.
  4. Place veggies on prepared pan and roast for 25 -30 minutes.
  5. Roughly chop the veggies and place in a food processor.
  6. Add tahini, sesame seeds, garlic paste, lemon juice, parsley, salt, pepper and crushed red pepper. Pulse the mixture four or five times until it is creamy.
  7. Spoon into a bowl and smother with crumbled feta
  8. Spread onto crackers, crostini or pita bread
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