Food Recipes Eggplant Dip With Feta and Crudités 1 Review Sometimes you need a snack dinner to feel like life isn’t so, well, adult. Look no further than this delicious mezze platter (mezze comes from the Greek word, meze, which means taste or snack.) The heart of this platter is a babaganoush—aka roasted eggplant dip, served with salty feta cheese, pita, and fresh vegetables. Pro tip: Take it to the next level by brushing pita with olive oil, sprinkling with salt, and toasting in the oven for 5 minutes. Never tried sumac? It’s a dried berry, ground into a red powder. Often used in Middle Eastern cooking, Sumac has a tart, citrus-like flavor. It’s available in many grocery stores now, but if you can’t find it, substitute paprika instead.RELATED: 15 Easy Eggplant Recipes By Emily Nabors Hall Emily Nabors Hall Emily has been a recipe developer with Dotdash Meredith brands for a decade. She has contributed dozens of recipes to Real Simple, specializing in flavor-forward weeknight meals that feed a family quickly and affordably, as well as baked sweets that are sure to delight. Real Simple's Editorial Guidelines Updated on March 28, 2019 Rate PRINT Share Close Photo: Victor Protasio Hands On Time: 15 mins Total Time: 45 mins Yield: 4 servings Ingredients 2 medium eggplants, peeled and cut into 2-in. pieces 1 teaspoon kosher salt ¼ cup tahini 3 tablespoons fresh lemon juice (from 1 lemon) 1 clove garlic, finely chopped ¼ teaspoon black pepper ¼ cup olive oil, plus more for drizzling ½ teaspoon ground sumac (optional) 4 6-in. pitas 4 ounces feta cheese, sliced Assorted crudités, for serving Directions Preheat oven to 450°F. Toss eggplant with salt and wrap tightly in aluminum foil. Place on a baking sheet and roast until very soft, about 20 minutes. Unwrap; let stand for 10 minutes. Transfer eggplant to a food processor. Add tahini, lemon juice, garlic, and pepper; process until smooth. With processor running, stream in oil until smooth and incorporated, scraping down sides of bowl as needed. Transfer eggplant dip to a bowl; drizzle with oil and sprinkle with sumac, if using. Serve alongside pitas, cheese, and crudités. Rate It Print