Eggplant Salad Dip

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

2: Place the eggplant on the sheet pan, pierce with a fork, and prepare the garlic with olive oil and salt before wrapping in parchment and placing next to the eggplant. Bake for 45 minutes.

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

4: Allow the eggplant to cool, peel the skin, and chop into small pieces. Strain excess 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 vinegar, tamari, salt, paprika, cumin, and feta. Mix until well combined.

6: Serve the salad in a shallow bowl with optional toppings like walnuts, chives, lemon zest, and olive oil. Enjoy with bread or crackers.