Ingredients for Eggplant Cream With Feta Pesto
- 2 large eggplants (about 1.5 lbs total)
- Garlic Clove
- Olive Oil
- Lemon Juice
- Salt And Pepper
- Feta Cheese
- Basil Pesto
- Tomatoes
- Fresh Thyme
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Eggplant Cream With Feta Pesto? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Eggplant Cream With Feta Pesto
- Preheat oven to 350°F (175°C). Prick 2 large eggplants (about 1.5 lbs total) all over with a fork.
- Place eggplants directly on the oven rack and bake for 50-60 minutes, or until the skin is completely shriveled and blackened, and the flesh is very soft.
- Remove from oven and let cool slightly. Once cool enough to handle, peel the eggplant and roughly chop the flesh.
- Place chopped eggplant in a colander and let drain for 10-15 minutes to remove excess moisture.
- In a food processor or blender, combine the drained eggplant, 2 cloves garlic, ¼ cup extra virgin olive oil, 2 tablespoons lemon juice (or red wine vinegar), 1 teaspoon salt, and ½ teaspoon black pepper. Blend until completely smooth and creamy.
- In a small bowl, combine ½ cup crumbled feta cheese, ¼ cup pesto (store-bought or homemade), and 1 tablespoon olive oil. Mix until well combined.
- Spoon the eggplant cream into small serving cups or glasses.
- Top with 1 cup chopped cherry or grape tomatoes.
- Dollop a spoonful of the feta pesto mixture over the tomatoes.
- Garnish each serving with a small piece of feta cheese (about 1 tbsp per serving) and fresh herbs like basil or oregano.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
17g
Fat
21g
Carbs
3g
