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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

Position oven rack about 6 inches from the heat source; preheat broiler.
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.
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.

Reviewed July 16, 2012

From www.eatingwell.com with permission. © 2011-2012 Eating Well Inc.
For more recipes go to EatingWell.com