Roasted Eggplant & Feta Dip

4.0 (121)
Roasted Eggplant & Feta Dip

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.

Yield: 12 servings, about 1/4 cup each
Active Time: 40
Total Time: 40

Ingredients

  • 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)

Preparation

  1. Position oven rack about 6 inches from the heat source; preheat broiler.
  2. 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.
  3. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Nutrition Per Serving

calories 75
fat 6 g (2 g sat, 4 g mono)
cholesterol 6 mg
carbohydrates 4 g
protein 2 g
fiber 2 g
sodium 129 mg
potassium 121 mg

Nutrition Bonus Vitamin C (18% daily value)

Carbohydrate Serving 0

Exchanges 1/2 vegetable, 1 fat

From EatingWell September/October 2008, July/August 2012