Eggplant Cream with Feta Pesto
Creamy, smoky, and irresistibly savory, this Eggplant Cream with Feta Pesto is the perfect blend of Mediterranean flavors. Roasted eggplant is transformed into a luscious spread with the addition of velvety Greek yogurt, zesty lemon juice, and a touch of garlic, creating a smooth, flavorful base. Topped with a vibrant feta and basil pesto made with crunchy walnuts, extra virgin olive oil, and a hint of honey, this dish strikes the perfect balance between creamy and herbaceous. Ideal as a crowd-pleasing appetizer or a light vegetarian option, it pairs beautifully with toasted bread, pita chips, or fresh veggies. Ready in under an hour, this recipe combines simplicity with gourmet charm, making it a must-have for your next gathering.
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Recipe Information
Ingredients
- 2 large eggplant
- 3 tablespoons olive oil
- 2 garlic cloves
- 3 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 100 grams feta cheese
- 1 cup fresh basil leaves
- 0.5 cup walnuts
- 4 tablespoons extra virgin olive oil
- 1 teaspoon honey
Instructions
Preheat the oven to 400°F (200°C).
Pierce the eggplants several times with a fork and place them on a baking sheet. Roast in the preheated oven for 30-35 minutes, or until they are soft and the skins are wrinkled.
While the eggplants roast, prepare the feta pesto. In a food processor, combine the feta cheese, fresh basil leaves, walnuts, extra virgin olive oil, and honey. Blend until smooth. Adjust the texture by adding more olive oil if needed. Set aside.
Once the eggplants are roasted, allow them to cool for a few minutes. Slice them open and scoop out the flesh into a bowl.
In the same bowl, combine the roasted eggplant flesh with olive oil, minced garlic, Greek yogurt, fresh lemon juice, salt, and black pepper.
Using an immersion blender or food processor, blend the eggplant mixture until creamy and smooth. Taste and adjust seasoning if needed.
To serve, spread the eggplant cream on a plate or bowl and drizzle the feta pesto over the top.
Garnish with additional basil leaves or a sprinkle of walnuts if desired. Serve with toasted bread, pita chips, or fresh vegetables for dipping.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 3647 mg | 159% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 67.7 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 863 mg | 66% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4338 mg | 92% | |
*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.
