Greek Roasted Eggplant & Feta Dip
.
Yield
12 servingsPrep
15 minCook
20 minReady
38 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
eggplant
about 1 medium |
|
| 2 | tablespoons |
lemon juice
|
|
| 4 | tablespoons |
olive oil
|
|
| ½ | cup |
feta cheese
|
|
| ½ | cup |
red onion
finely chopped |
|
| 1 | small |
sweet red bell peppers
finely chopped |
|
| 1 | small |
jalapeño pepper
seeded and minced |
*
|
| 3 | tablespoons |
basil
freshly chopped |
|
| 2 | tablespoons |
parsley leaves
flat-leaf, finely chopped |
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | pinch |
sugar
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
eggplant
about 1 medium |
|
| 3E+1 | ml |
lemon juice
|
|
| 6E+1 | ml |
olive oil
|
|
| 118 | ml |
feta cheese
|
|
| 118 | ml |
red onion
finely chopped |
|
| 1 | small |
sweet red bell peppers
finely chopped |
|
| 1 | small |
jalapeño pepper
seeded and minced |
*
|
| 45 | ml |
basil
freshly chopped |
|
| 3E+1 | ml |
parsley leaves
flat-leaf, finely chopped |
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | pinch |
sugar
optional |
*
|
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.
