Description
This Mediterranean Grazing Board features a creamy roasted eggplant dip paired with fresh vegetables, olives, feta cheese, hummus, and warm pita bread. Perfect for entertaining, it combines smoky, tangy, and savory flavors in a colorful, shareable platter that takes just over 50 minutes to prepare.
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
Board 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 Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and even roasting.
- Prepare Eggplants: Pierce the eggplants thoroughly all over with a fork to allow steam to escape during roasting. Place them on the prepared baking sheet.
- Roast Eggplants: Roast in the oven for 35–40 minutes, until the eggplants are very soft and have collapsed, indicating they are fully cooked and tender inside.
- Cool and Scoop: Remove the eggplants from the oven and let them cool slightly. Once cool enough to handle, slice them open and scoop out the soft flesh, discarding the skins.
- Make the Dip: In a bowl, mash the eggplant flesh with 2 tablespoons olive oil, minced garlic, tahini, fresh lemon juice, ground cumin, smoked paprika, salt, and black pepper. Mix until you reach your preferred consistency—smooth or slightly chunky. Taste and adjust seasoning as needed.
- Finish Dip: Drizzle the remaining olive oil over the dip to add richness and a glossy finish.
- Assemble the 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 with fresh parsley or mint leaves and serve immediately for a fresh, vibrant Mediterranean tasting experience.
Notes
- For a smoky twist, you can char the eggplants on a grill before roasting.
- Tahini can be substituted with Greek yogurt for a lighter dip, though traditional flavor will vary.
- Serve with additional fresh vegetables, such as bell peppers or radishes, for more variety.
- Leftover roasted eggplant dip can be refrigerated for up to 3 days in an airtight container.
- Warm the pita bread just before serving to enhance softness and flavor.
