Eggplant and feta mash
Eggplant and feta mash combines the smoky richness of roasted eggplant with tangy feta cheese, creating a creamy and flavorful dip. Perfect as a spread or side, it’s easy to prepare with just a few simple ingredients.
Cook time 50 min
Prep time 10 min
Ingredients:
3 eggplant1 short spray cooking spray oil
1 tbsp lemon juice
1 cup feta cheese
1/2 bunch fresh parsley
Eggplant and feta mash is a simple yet flavorful dish that combines the rich, smoky taste of roasted eggplant with the creamy tang of feta cheese. This dish is perfect as a dip, spread, or a side to complement your main course. With a handful of ingredients and minimal prep time, you can easily create this delicious and nutritious recipe.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the eggplants and pat them dry with a kitchen towel.
- Prick each eggplant a few times with a fork to allow steam to escape during cooking.
- Lightly spray a baking sheet with the cooking spray oil.
- Place the eggplants on the sheet and spray them lightly with additional cooking spray oil.
- Roast in the preheated oven for about 35-45 minutes, or until the eggplants are soft and the skins are wrinkled. Turn them halfway through cooking to ensure even roasting.
- Remove the eggplants from the oven and let them cool slightly until they're comfortable to handle.
- Once cooled, cut the eggplants in half and scoop out the flesh with a spoon. Discard the skins.
- Place the eggplant flesh in a large mixing bowl.
- Add the lemon juice to the eggplant and mash everything together using a fork or a potato masher until smooth.
- Crumble the feta cheese into the mashed eggplant mixture.
- Add the chopped fresh parsley.
- Mix everything together until well combined. The mash should be creamy with chunks of feta cheese and flecks of parsley throughout.
- Taste the mixture and adjust seasoning if necessary. The feta cheese will add some saltiness, so you may not need additional salt.
- Transfer the eggplant and feta mash to a serving dish and garnish with extra parsley if desired.
- Serve the eggplant and feta mash warm or at room temperature. It pairs well with bread, pita, or as a side dish to grilled meats.
This Eggplant and feta mash is a versatile and delicious addition to your culinary repertoire. Whether you serve it as a dip with pita bread, a spread on sandwiches, or a side dish, it is sure to be a hit with its unique blend of flavors. Try this recipe the next time you want to enjoy a healthy and satisfying meal.
Eggplant and feta mash FAQ:
The eggplants are done roasting when they are soft and the skins are wrinkled. You can test their doneness by gently squeezing them; they should yield easily to pressure.
Yes, you can use a dairy-free feta alternative or a blended cashew cheese to achieve a similar creamy texture. Ensure the substitutes are suitable for your dietary needs.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or serve cold.
A standard baking sheet (about 18x13 inches) works well for roasting 3 eggplants. Ensure there is enough space between them for even cooking.
Yes, ingredients like garlic, olives, or roasted red peppers can enhance flavor, but keep in mind they may alter the original taste of the dish.
Cooking Tips:
- Choose firm and glossy eggplants for the best texture.
- Roast the eggplants until the skin is charred and the flesh is soft to enhance the smoky flavor.
- Let the eggplants cool slightly before handling to avoid burns.
- Adjust the amount of lemon juice and feta cheese to suit your taste preference.
- If you prefer a smoother texture, use a food processor to blend the ingredients.
Nutrition Facts
4 ServingsCalories 220kcal
Protein 11g
Carbohydrates 18g
Fiber 8g
Sugar 9g
Fat 13g
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