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Roasted Eggplant and Feta Dip

Maria Ushakova
  • 75 minutes
  • Serves 2

INGREDIENTS

3 tbsp

olive oil, divided

1

eggplant, (about 2.5 to 3 pounds)

1

red bell pepper, cored and cut into 4 large pieces

1/2

medium onion, cut into 4 wedges

2

garlic cloves, peeled

1

tomato

3/4 cup

crumbled feta

1 tbsp

fresh lemon juice

salt and pepper