I love eggplant and wanted to make an eggplant-honey dip for a honey-themed baby shower I was co-hosting. I started with my recipe for Melitzanosalata and went from there.
2 large eggplants
juice from 1 Meyer lemon
1/4 C diced onions
2 diced shallots
1/4 C olive oil + splash for sauteeing
2 T honey (I used a local pine honey)
1 T minced cilantro
1 T minced basil
1/2 C crumbled feta, divided into 1/4 C portions
freshly ground salt
freshly ground pepper
Preheat the oven to 350 F. Slice eggplant in half, sprinkling with salt and pepper and drizzling with olive oil to coat the entire cut surface. Place them in a roasting pan, cut side down, cover with foil, and bake for 60-70 minutes. Let cool until they can be handled. Scoop out all the insides into large mixing bowl.
In a large, flat-bottom pan, add onions and shallots. Saute in a splash of olive oil until translucent. Add the onion mixture, herbs, lemon juice 1 T honey, and 1/4 C feta to the eggplant. Stir to combine. Season to taste. Drizzle with another tablespoon of honey and top with the remaining feta. Serve with slices of bread.