June 17, 2013
This is a new variation of feta dip— I admit to a serious feta habit. This rendition is lip-smacking good and takes minutes to make. It adds great zest to the sweetness of beautifully grilled eggplants, but really it’s delicious with so many veggies. You can put this dip to use all summer long.
The other night I made the dip, this time topping it with chopped cucumbers, basil and a drizzle of olive oil, serving it alongside veggies from the garden. It was a total hit with family and I freely admit to scooping the dip up with a spoon and eating it all my itself.
Be sure to check out the blog tomorrow, we are launching a great giveaway. Let’s just say it’s very beautiful.
Grilled Bianco Rosa Eggplant with Fresh Feta Dip
2 small eggplants, slice in two length-wise
Handful of fresh basil, torn (purple basil if you can find it)
Fresh Feta Dip:
1 cup feta
3 tablespoons Greek yogurt
¼ cup buttermilk
1 clove of garlic, rough chop
2 tablespoons of olive oil
To make the dressing:
Buzz all the dip ingredients in a food processor until creamy. Taste for seasoning. You can make this up to a day in advance.
To grill the eggplant:
Slice eggplants lengthwise, removing green tops. Score the flesh side of eggplant. Brush with olive oil and then grill flesh down for four minutes, then turn and grill skin side for another four minutes. You will see the eggplant bubbling up between the score marks, it’s pretty cool.
Lay grilled eggplants, flesh side up on platter and sprinkle with sea salt. Spoon whipped feta generously over the eggplant and then top with fresh basil.