This smoky eggplant and whipped feta dip is what happens when bold flavours meet effortless cool. It’s creamy, punchy, and full of Mediterranean charm, like a summer holiday on sourdough. Charred eggplant brings the smokiness, whipped feta cools it down, and that lemony pine nut salsa ties it all together. It’s a shared plate that feels cheffy but comes together easily. I know the Greeks love it, I believe they call it melitzanosalata. Serve it with warm bread, a crisp salad, and maybe a chilled glass of white, then watch it disappear.
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37 Comments
Looks amazing, as always…keep it up brother
Omg ! We Indians often eat egg plant like that we call it ' baigan ka bharta 'but didn't know it can be eaten with cheese ..will definitely try this out ..
Kenji is always such a delight to watch he is so sweet !!!
🌻Your style of making dishes is Unique!Thank you!💎
Off the chart, love every aspect of this dish. Need to try it. Have to shop. Thank you Joel. ♥️♥️🙏🙏🇺🇸🇺🇸
😋 I like ribs just like Kenji but cooked. Wonderful summer snack❤❤ Love to cook but cleaning is not fun. Always love your spinning lemon 🍋
Mouth is watering 😋
Simply delicious,
Kenji so cute
I'm looking forward to trying this delicious looking recipe, Chef. A great dish for summer when it's too hot to engage the oven.
The way you prep your dishes❤️❤️❤️. Yes, I know you’re a chef, your presentations are always so elegant!!! And, we taste first with our eyes. All of your dishes would be a party in my mouth!!!
pine nut is exquisite to taste… and feta with onions/parsley/a hint of lemon combined to it is such a great company of flavours… a classic to my palette. the roasted eggplants evoke a fond nostalgy in me: Transylvanian kitchen and southwards, has roasted eggplants made into a spread called "vineta" (from Ro. "eggplant"). I used to smell the eggplants being roasted on outside coal fires or on metal plates above the stove. Relatives and neighbours roasted a lot, 4-5 kg sometimes, and put the spread away in jars for winter. That mix was with mayonnaise and onions. Freestyle 😊.
Thanks for today's piece of happiness you brought me🎉
Классно😂❤
The eggplant dip was a bit basic but you compensated for it with the salsa. May I recommend adding to the eggplant some crushed garlic, walnuts, red peppers (preferably not spicy) and chunks of feta. You may top it with some balsamic vinegar. It’s what we call in Greece Agioreitiiki melitzanosalata (translation l: eggplant dip from the holly mountain). It’s an amazing starter and very much flavorful. Also I am glad you are using a truly Greek product such as the Dodomi feta. There is nothing more annoying than seeing foreign brands claiming they are making Greek products.
🤤🍆💨🧄🧀❤️
Drooling over smoky eggplant, garlic, and feta—love it!
Hi. I am from Kolkata, India. In Kolkata in the Bengali culture there is an old age egg plant preparation. It's not as elaborate as your preparation. Just roast the egg plant, remove the burnt skin, add chopped ginger, green chillies, ginger, cilantro and a dash of mustard oil. Salt to taste. Mix it well and enjoy with plain rice. We call it Begun (Brinjal) Pora (Burnt or Roasted). I follow your posts regularly and enjoy it everytime. Thank you and God Bless.
This recipe is promising ❤ I won’t wait long to do it,thanks again Chef!👩🍳
Love love love kenji and the dip too ❤
Hi Chef, I really enjoy your recipe videos! Your camera angles, lighting, and editing make them look amazing. Could you please make a video sharing how you shoot and edit your videos (camera setup, lighting, and editing process)? It would help many of us who want to learn food videography. Thank you
That loos amazing! I am definitely gonna try it! Thank you, Chef! Greetings from Greece!
Delicious summer recipe. Tank you!❤
I think bread is hard😅
Just come across your channel, lush recipes to try, thank you. 😋🫶
I made this almost as soon as I saw the video. What a fabulously creative dish that's both healthy and delicious. You've outdone yourself, Chef!
Rolala ça m’a l’air tellement bon !! 🤤
Merci pour vos vidéos, elles sont très agréables à regarder et ce Kendji est de toute beauté !😊
Dear Chef Joel, thank You so much for such a great and interesting dish! Really interesting! And delicious as everything You cook! 😊
For me it looks like a perfect combination of two dishes we often cook in summer when eggplants are seasonal. They are not the same. But somehow a bit similar from the point of choosing ingredients. I mean eggplant rolls with different stuffings: one – cottage cheese with mayo and garlic, the other – satsivi (a mixture of ground walnuts, fried onion, spices and garlic). Both are of Georgian origin and are very popular as starters in the Caucasus and in Russia.
You offer a wonderful dish with a harmony of tempting combination of eggplants, cheese and nuts! I will certainly cook it, looking forward to tasting this masterpiece! Thank You very much, dear Chef Joel! Best wishes and hugs-hugs-hugs to sweet Kenji! Enjoy Yourselves! ❤
That’s not roughly chopped 😊 that’s neatly chopped 😊
For some of your recipe’s I already hit ‘like’ at the beginnig 😊. As I’m so sure it will be another good one – I love Babaganoush, and all other kind of variaties with eggplant. Completely under rated by some who I would think never ate eggplant dishes as well prepared.
Masterpiece….another one. Thanks a lot, chef
Absolutely divine, creative meal, Joel ( " dip"???)!! Multitasteful, multitextured, multicoloured, with creative and healthy combinations! And…..EASY !! I would create it for an easy lunch or dinner, together with a crunchy Greek salad! Complementary tastes ! A meal for two! ❤BRAVO!!❤👍
Thank you for my New Badge ! It means alot to me ! 🥳❤❤ This dish looks so delicious and tempting to me too. Yummy, 😋 and I'll be over with a nice bottle of wine to share with you. 💐
Your recipes are the best in the world, greetings from Turkiye 🇹🇷🇹🇷🇹🇷❤❤❤
Wow! That’s so interesting 😱😍
You ever consider also upload your vid without the music version too? I think the sound kinda provide ASMR feeling to it 🙂
You definitely have to try making Iranian Mirza Ghasemi at least once — you’ll fall in love with it.
This one is amazing too.”
How did you know that eggplant and I are best buddies? I make ratatouille all the time in winter.🍆🧅🍅🫑 Thanks bunches for another great recipe.
大廚的料理總是讓人驚艷❤❤
Oh, I'm definitely making this. I have an abundance of tiny eggplants that should adapt. Thank you.
That was a delicious recipe, thank you 😊