Sheet Pan

Roasted Veggie Dip Smothered inĀ Feta

November 30, 2013
2 Ratings
  • Makes 2 cups
Author Notes

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

What You'll Need
  • 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
  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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