Feta Makes It Betta!

12 08 2011

You all had some crazy fainting stories! Thanks for sharing!

Though I don’t have a fainting story to share, I will share the recipe for the yummy dip I took to Blush N Brush.

I found the recipe for an Eggplant, Yogurt, and Feta spread on the foil lid from my Oikos Greek yogurt a few months ago. I immediately saved it, knowing that I’d love it. Feta cheese? Greek Yogurt? Yes, please!

I’ve received some beautiful purple eggplants in my CSA box for the past few weeks, and I had just about everything else I needed, so I decided it was time to make the dip!

These are from the market, but mine were just as pretty!

I stopped at the store to pick up some mint and feta cheese, and I was ready to go! I roasted the eggplant, prepped the rest of the dip, and stirred it all together once the eggplant had cooled. Pretty easy! This was perfect finger food to nibble on before we started our painting, and would be great at a party, served with some soft pita wedges. I hope you enjoy!

Eggplant, Yogurt and Feta Spread

by Oikos Organic Greek Yogurt

Ingredients:

2 medium sized eggplants, peeled and chopped
1 cup Plain Yogurt
3 tablespoons lemon juice
1 can chickpeas, drained and rinsed (15.5 oz can)
1 cup crumbled feta cheese
1/4 cup fresh mint leaves, chopped
Olive oil
Salt and pepper

How to:

Preheat oven to 350°. Peel and chop the eggplant into 1/2 inch cubes. In a bowl, toss eggplant with a few tablespoons of olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast for 20 minutes. Let cool.

In a large bowl, combine yogurt, lemon juice, 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Add roasted eggplant, chickpeas, feta cheese and mint. Stir to combine.

Enjoy with some pita bread!

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