This dip, adapted from Eating Well, is supposed to be an appetizer, but it made a wonderful summer dinner. My husband doesn’t even like eggplant and had three helpings! My youngest son declared the grill bread “better than naan”, and that’s saying something. Serves 4.
Roasted Eggplant & Feta Dip
- 1 medium eggplant (about 1 lb)
- 2 TBS red wine vinegar
- 1/4 cup extra-virgin olive oil
- 4 oz. crumbled feta cheese
- 1/2 cup finely chopped red onion
- 1 red pepper, finely chopped
- 1 jalapeno, seeded and minced (optional….I included this, and it was spicy, but delicious)
- 2 TBS chopped fresh basil
- 1 TBS chopped parsley
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- pinch of sugar (optional…I included this)
Preheat broiler with oven rack 6 inches away from heat source. Prick eggplant multiple times with a fork, then place on a foil-lined pan and broil, turning every 5 minutes or so,
until the eggplant’s skin is charred and a knife inserts easily near the stem, about 20 minutes total. Set eggplant aside to cool.
Meanwhile, combine vinegar and red onion in a medium-sized bowl and let macerate for 20 minutes. When eggplant is cool enough to handle,
slice it lengthwise and scoop out the flesh into the bowl with the onion and vinegar, and mash with a fork.
Add the olive oil and continue to mash, leaving some texture to the eggplant.
Stir in the remaining ingredients, and serve with grill bread and crudites.
Better-than-Pita Grill Bread – adapted from Gourmet magazine
Keep the grill bread warm in a kitchen towel as you cook them, or you can make them up to a day ahead, cool them completely, and rewarm them, wrapped loosely in foil, in a 350 degree oven until warm. This recipe makes 10 pieces of grill bread, but honestly, my family of 5 could have happily eaten another 10!
- 2 cups all-purpose flour plus extra for kneading and rolling
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp yeast
- 1/4 cup plus 1 TBS warm water
- 1/4 cup vegetable oil
- 1 TBS beaten egg
Whisk together the flour, sugar, salt and yeast in a medium-sized bowl.
In a smaller bowl, whisk together the oil, water and egg.
Add the liquids to the flour mixture and stir until combined. Knead the dough, using additional flour to keep it from sticking, for 2 minutes (dough will not be smooth);
transfer dough to a clean oiled bowl, turning to coat, cover with plastic wrap, and place in a warm place for 30 minutes.
Divide dough into 10 pieces. Heat a ridged grill pan or cast-iron skillet over medium-high heat.
On a lightly floured surface roll out one piece of dough at a time into a very thin, roughly 6” round (mine are pretty rough). Brush the skillet with a little oil and grill one round at a time, about 1 minute per side,
until there are grill marks on both sides and the bread is cooked through.
Transfer breads to a kitchen towel and wrap loosely as you cook the rest. Serve warm.