roasted baby eggplant with whipped feta & garlic crumbs
This is one of those dishes that looks like you ordered it at a beautiful little Mediterranean restaurant.
Creamy whipped feta. Silky roasted eggplant. Fresh mint. A little lemon. And just enough buttery toasted breadcrumbs to make every bite interesting.
roasted baby eggplant with whipped feta & garlic crumbs
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American Irish
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Calories
245
💡 Bonus Savvy Tip
If I were serving this at a dinner party, I'd finish it with a tiny drizzle of hot honey or pomegranate molasses. Neither one is necessary, but both add that little "What is that?" moment that makes guests ask for the recipe.
Ingredients
-
6 baby eggplants, halved lengthwise
-
3 tablespoons extra-virgin olive oil
-
Kosher salt
-
Freshly ground black pepper
- 6 ounces feta cheese
-
½ cup whole-milk Greek yogurt
-
1 tablespoon lemon juice
-
1 tablespoon extra-virgin olive oil
-
1 small garlic clove
-
Freshly ground black pepper
-
½ cup fresh bread crumbs (made from day-old rustic bread or gluten free bread)
-
1 tablespoon olive oil
-
1 small garlic clove, finely grated
-
Pinch of kosher salt
- Fresh mint leaves
-
Lemon wedges
-
Flaky sea salt
-
Extra-virgin olive oil
-
Freshly cracked black pepper
Eggplant
Whipped Feta
Toasted Garlic Crumbs
To Finish
Directions
- Heat the oven to 425°F.
Using a small knife, lightly score the cut side of each eggplant in a crisscross pattern, being careful not to cut through the skin. Brush generously with olive oil and season well with salt and pepper.
Arrange the eggplants cut-side down on a parchment-lined baking sheet. Roast for 25 minutes. Flip them over and continue roasting another 8 to 10 minutes, until the flesh is silky and the edges are deeply caramelized.
Meanwhile, make the whipped feta. Combine the feta, Greek yogurt, lemon juice, olive oil, garlic and a few grinds of black pepper in a food processor. Blend until completely smooth and creamy.
For the crumbs, pulse a slice of rustic bread into fine crumbs. Heat the olive oil in a small skillet over medium heat. Add the crumbs and cook, stirring often, until lightly golden. Stir in the garlic during the last minute so it becomes fragrant but doesn't brown. Season with a tiny pinch of salt.
Spread the whipped feta across a serving platter.
Arrange the warm eggplants on top.
- Scatter just a spoonful or two of the toasted garlic crumbs over the eggplant—not enough to cover it, just enough to add little crunchy bites.
Finish with torn mint leaves, flaky sea salt, cracked pepper, a squeeze of fresh lemon, and a generous drizzle of your best olive oil.
Recipe Note
⭐ Savvy Tip
Don't rush the roasting. The darker the edges become (without burning), the sweeter and creamier the eggplant will taste.
Nutrition
Calories 245, Carbs 11 grams (18%), Protein 9 grams (35%), Fat 19 grams (55%), Saturated Fat 5 grams (59%), Fiber 5 grams (86%), Sugar 5 grams, Sodium 430 milligrams (35%)