Curried Eggplant Spread with Feta

I’m not sure if I’ve discussed my grocery shopping habits publicly yet. Well. Are you in for a treat today. I have a mild case of what I have described as “adult onset agoraphobia” but what Fiance (perhaps more accurately) defines as “no patience whatsoever and a horrible fear of waiting in line.” I do my grocery shopping at the supercenter here and check out before six. In the morning. I know that sounds weird, but I get in, have the whole place to myself, and the associates are all unloading and stocking shelves, so in the rare event I need help, there are tons of people to turn to. There are usually a couple of other customers. Once I even saw a whole family. But that’s it. Just me, my cart full of random treats, and half of the shelf stocking team. I spend the exact amount of time it takes me to pick up what I need. 

The trade-off, though, and the reason I so freely discuss my bizarre grocery shopping issues habits in this post, is that my sleep-addled brain sometimes lulls me into picking up random things that I have no plan for using. Cue the eggplant. I had tried this amazing eggplant dish at an Indian restaurant last week:

and couldn’t get over how flavorful it was, but that’s about the only reason eggplant was on my mind. However, when I stopped sleepwalking and unpacked my car, I saw that in my super market sweep game I managed to buy two very large eggplants.

I posted a picture of the eggplant dish to my Instagram account and one of my followers identified it as an Indian dish called baningan bharta. The same follower said that you roast the whole eggplant until the skin is charred and then add it to a curry. I did the roasting the eggplant part and the texture was great. The skin puffs up and easily peels off. 

My roasted eggplant was made into a curried spread or dip that I have been enjoying with crudite, but that I would suggest enjoying with Mediterranean grilled dishes (like lamb) or on sandwiches and burgers in place of mayo. So, that’s how this little dish was born. I bought some eggplants while I was practically sleeping. 

Curried Eggplant Spread with Feta

You will need:

  • 1 large eggplant
  • 1 cup plain Greek yogurt (unsweetened)
  • 1 cup feta
  • 1 tbsp. fresh lemon juice
  • 1/8 cup garam masala or other curry powder
  • 1 tsp. paprika
  • 1/2 tsp. each dried parsley, salt, pepper
  • dash onion powder
  • 2 green onions, finely chopped
  • Roast the eggplant whole (i.e. don’t chop it up, or cut it in half) for about 45 minutes to an hour at 350. You’ll know it’s ready when it looks wilted and the skin is slightly charred. 
  • Remove from heat and let cool first, then cut in half and scoop out the meat of the eggplant. Place in a large mixing bowl and discard skin. 
  • Stir in remaining ingredients. My list above it the order I stirred them in, but I don’t think you need to go in order. 
  • Serve chilled or at room temperature. 
  • I served mine on an appetizer tray with hummus, tapenade, and other little delights to a sweet friend who came over to try my experiment: 

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