Ingredients

The following ingredients have 8 Servings
  • 3 cloves garlic
  • 2 cups grilled eggplant (see steps 1-4)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp soy sauce
  • 1 heaping tbsp chopped fresh parsley
  • 1/3 cup feta cheese
  • 1 tsp honey
  • generous pinch cayenne
  • salt and pepper to taste

Instruction

  • Slice eggplant in circles, 1/2 inch thick. 1 large or 2 small eggplants is a a good amount for this recipe.
  • Spread the eggplant sliced out on a plate in a single layer. Salt the eggplant slices generously, and let the eggplant sit and absorb the salt for at least 30 minutes.
  • Preheat a grill to medium high. Spread the salted eggplant out in a grill pan (larger eggplant slices can be placed directly on the grill). Coat the eggplant with cooking oil spray. Place the grill pan on the grill to cook the eggplant.
  • Turn the slices over after 5 minutes, and grill for another 5 minutes or so until the eggplant is cooked to a nice tenderness and has begun to caramelize. Remove the eggplant from the grill and set aside to cool.
  • After the eggplant has cooled, measure 2 cups of grilled eggplant and set remainder aside for other use, such as adding to a salad or pasta.
  • Add the garlic to a food processor, and give it a whir to finely chop the garlic. Add the remaining ingredients to the food processor, and puree until everything is well-combined.
  • Taste to see if you like the spice level, add a bit more cayenne if needed for more kick. You can also add a bit more olive oil if the dip seems thicker than you’d like.
  • Scoop the dip into a serving bowl. Serve with pita chips or other dipping item of your choice. Enjoy.