Eggplant Aubergine and Feta Mash
Dive into the rich, Mediterranean-inspired flavors of this Eggplant Aubergine and Feta Mash, a creamy and savory dish perfect for sharing. Roasted eggplants form the smoky, velvety base, while tangy feta cheese and a hint of garlic bring bold, vibrant character to every bite. Finished with a splash of fresh lemon juice and a sprinkling of parsley, this wholesome spread is as versatile as it is delicious. Whether served warm with crusty bread, paired with pita, or used as a dip for fresh vegetables, it’s an easy-to-make crowd-pleaser that’s sure to elevate any meal or gathering. Ready in under an hour, this vegetarian creation is packed with roasted goodness and a zesty twist, making it a standout addition to your appetizer lineup.
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Recipe Information
Ingredients
- 2 large eggplant (aubergine)
- 100 grams feta cheese
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F).
Rinse and pat dry the eggplants. Prick them all over with a fork to allow steam to escape during roasting.
Place the eggplants on a baking sheet lined with parchment paper and roast in the oven for 40-45 minutes, or until the skins are wrinkled and the flesh is soft.
While the eggplants are roasting, finely mince the garlic and chop the fresh parsley. Set aside.
Once the eggplants are cooked, allow them to cool for 10-15 minutes. Then, cut them in half lengthwise and scoop out the flesh into a mixing bowl. Discard the skins.
Add the olive oil, minced garlic, lemon juice, feta cheese, salt, and black pepper to the bowl with the eggplant flesh.
Mash everything together with a fork or potato masher until well combined. For a smoother texture, you can use a food processor and pulse until desired consistency is achieved.
Stir in the chopped parsley, reserving a small amount for garnish if desired.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your preference.
Transfer the mash to a serving dish, drizzle with additional olive oil if desired, and sprinkle with the reserved parsley for garnish.
Serve warm or at room temperature with crusty bread, pita, or fresh vegetables for dipping.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2346 mg | 102% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 35.8 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 608 mg | 47% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2462 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
