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Greek Roasted Eggplant and Feta Dip















Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium


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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 7074% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 72mg 3%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 7% Vitamin C 19%
Calcium 4% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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