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Roasted Eggplant & Feta Dip

Roasted Eggplant & Feta Dip
This Recipe Is:

WebMD Recipe from EatingWell.com

This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic meze (appetizer) in Greece. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it’s a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.

Ingredients
Prep: 20 minutes | Cook: 20 minutes | Total Time: 40 minutes
  • 1 medium
    eggplant (about 1 pound)
  • 2 tablespoons
    lemon juice
  • 1/4 cup
    extra-virgin olive oil
  • 1/2 cup
    crumbled feta cheese, preferably Greek
  • 1/2 cup
    finely chopped red onion
  • 1 small
    red bell pepper, finely chopped
  • 1 small
    chile pepper, such as jalapeño, seeded and minced optional
  • 2 tablespoons
    chopped fresh basil
  • 1 tablespoon
    finely chopped flat-leaf parsley
  • 1/4 teaspoon
    cayenne pepper, or to taste
  • 1/4 teaspoon
    salt
  • Pinch of 
    sugar, optional
Instructions
  1. Position oven rack about 6 inches from the heat source; preheat broiler.
  2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
  3. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.
Nutritional Information

Makes: 12 servings
Serving Size: about 1/4 cup
  • Calories75
  • Fat6 g
    • Saturated fat2 g
  • Cholesterol6 mg
  • Carbohydrates4 g
    • Dietary fiber2 g
  • Protein2 g
  • Sodium129 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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