Greek Roasted Eggplant & Feta Dip

Directions

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

Line a baking pan with foil. Arrange 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, 15 to 18 minutes.

Transfer to a cutting board until cool enough to handle.

Add 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.)

Add feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt to taste, and mix well.

Add some sugar to taste if desired.