This dip always wins rave reviews. People are surprised at how few ingredients it takes, and you’ll be surprised at how simple it is to make. When eggplants are at their peak, they are not bitter, and roasting them whole under the broiler results in a creamy, smoky texture that will become the star of your appetizer platter. I concocted this app when visiting with my mom years ago. She had a big, beautiful eggplant fresh from the farmer’s market, garlic grown by her brother Bill, and a huge mint plant on the patio. I wanted to bring a briny counterpoint to the sweet eggplant, and when I opened the fridge saw feta. This spread comes together quickly and easily, and can be made hours ahead of time. Served with pita, toasted baguette slices, or cut vegetables.
Eggplant, Feta and Mint Spread
- 1 large eggplant
- 1 large garlic clove grated
- 10 fresh mint leaves chopped
- ½ cup crumbled feta
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- freshly cracked black pepper
- crusty bread pita, or crackers for serving
- Pierce an eggplant with a knife in several spots and place on a foil-lined baking sheet. Put in oven under the broiler (10 inches or so away from the heat), and cook, turning every couple of minutes, until the skin is charred and the eggplant is well softened.
- Remove from the oven, wrap the foil around it to trap the steam, and let cool slightly.
- In a bowl, grate the clove of garlic. Peel the eggplant and chop until fairly mushy. Add to bowl with the garlic.
- Add chopped mint, olive oil, and season with salt and pepper. Finally stir in crumbled feta and serve with crusty bread or crackers.