How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Eggplant and ATHENOS Feta Dip?

You need 7 ingredients. The key ingredients include: 1 large eggplant (1-1/4 lb.) Safeway 1 ea For $1.28 thru 02/09, 1/2 cup ATHENOS Traditional Crumbled Feta Cheeses, 3 Tbsp. fresh parsley leaves, 2 Tbsp. tahini, and more.

Is Roasted Eggplant and ATHENOS Feta Dip suitable as vegetarian?

Yes, Roasted Eggplant and ATHENOS Feta Dip falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Roasted Eggplant and ATHENOS Feta Dip?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Eggplant and ATHENOS Feta Dip Recipe

Name: Roasted Eggplant and ATHENOS Feta Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (1-1/4 lb.) Safeway 1 ea For $1.28 thru 02/09; 1/2 cup ATHENOS Traditional Crumbled Feta Cheeses; 3 Tbsp. fresh parsley leaves; 2 Tbsp. tahini; 2 Tbsp. olive oil; 2 Tbsp. fresh lemon juice; 2 cloves garlic

Try this homemade Roasted Eggplant and ATHENOS Feta Dip recipe the whole family will love. Made with eggplant, Cheeses, parsley and tahini. Easy step-by…

This Roasted Eggplant and ATHENOS Feta Dip relies on simple, everyday ingredients such as fresh parsley leaves, tahini, olive oil and fresh lemon juice. It comes together quickly and makes 4 servings, at about 138 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 large eggplant (1-1/4 lb.) Safeway 1 ea For $1.28 thru 02/09
1/2 cup ATHENOS Traditional Crumbled Feta Cheeses
3 Tbsp. fresh parsley leaves
2 Tbsp. tahini
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
2 cloves garlic

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
138 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Roasted Eggplant and ATHENOS Feta Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions