Greek Roasted Eggplant and Feta Dip
. 40
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 73g (2.6 oz)
