Eggplant, Sun-Dried Tomato & Feta Salad Dip

1: Preheat the oven to 400°F. Line a sheet pan with parchment paper.

2: Place the eggplant on the sheet pan and pierce all over with a fork. Drizzle the garlic with olive oil, season with salt, and wrap in parchment paper. Place next to the eggplant and bake for 45 minutes.

3: Remove the garlic and flip the eggplant, then bake for another 45 minutes until fork tender.

4: Remove the eggplant, let cool, then peel the skin and chop into small pieces. Strain the liquid using a mesh strainer.

5: In a mixing bowl, combine the eggplant, squeezed garlic, sun-dried tomatoes, chives, basil, parsley, olive oil, honey, lemon juice, balsamic, tamari, salt, paprika, cumin, and feta. Mix until well combined.

6: Place into a shallow bowl, top with optional walnuts, chives, lemon zest, and olive oil. Serve with bread or crackers, if desired.