Description
This Mediterranean Grazing Board features a creamy roasted eggplant dip paired with fresh vegetables, olives, feta cheese, and warm pita bread, making it a perfect crowd-pleasing appetizer or light meal. The roasted eggplant is combined with tahini, garlic, lemon, and spices to create a flavorful and textured dip that highlights the vibrant flavors of the Mediterranean.
Ingredients
Scale
Roasted Eggplant Dip
- 2 large eggplants
- 3 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 2 cloves garlic, minced
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Accompaniments
- 1 cup cherry tomatoes
- 1 cup cucumber slices
- 1/2 cup mixed olives
- 1/2 cup crumbled feta cheese
- 1/4 cup hummus
- Warm pita bread or flatbread
- Fresh parsley or mint for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Eggplants: Using a fork, pierce the eggplants all over to allow steam to escape during roasting. Place the pierced eggplants onto the prepared baking sheet.
- Roast the Eggplants: Roast the eggplants in the oven for 35–40 minutes, or until the eggplants are very soft and have collapsed, indicating they are fully cooked and tender.
- Cool and Scoop: Remove the roasted eggplants from the oven and allow them to cool slightly so they are easier to handle. Then, scoop out the flesh, discarding the skins.
- Make the Dip: In a bowl, mash the eggplant flesh together with 2 tablespoons of olive oil, minced garlic, tahini, fresh lemon juice, ground cumin, smoked paprika, salt, and black pepper. Mix until the texture is smooth or slightly chunky according to your preference. Adjust seasoning to taste.
- Drizzle and Assemble: Drizzle the remaining tablespoon of olive oil over the eggplant dip for added richness and flavor.
- Arrange the Grazing Board: On a large serving board, arrange the roasted eggplant dip, hummus, cherry tomatoes, cucumber slices, mixed olives, crumbled feta cheese, and warm pita bread or flatbread.
- Garnish and Serve: Garnish the board with fresh parsley or mint for a burst of color and freshness. Serve immediately and enjoy this Mediterranean feast with friends or family.
Notes
- For a smokier flavor, consider roasting the eggplants over an open flame or grill instead of the oven.
- The dip can be prepared a day in advance and kept refrigerated; bring to room temperature before serving.
- Feel free to add other Mediterranean vegetables like roasted red peppers or artichokes to the grazing board.
- Use gluten-free pita bread if catering to gluten sensitivity.
- Adjust the amount of garlic and spices based on your taste preferences.
