Roasted Eggplant & Feta Dip

By ozzie

Ingredients

• 1 medium eggplant (about 1 pound)
• 2 tablespoons lemon juice
• 1/4 cup extra virgin olive oil
• 1/2 cup crumbled feta cheese
• 1/2 cup finely, chopped red onion
• 1 small red bell pepper, finely chopped
• 1 small jalapeno, seeded and minced
• 2 tablespoons chopped fresh basil
• 1 tablespoon finely chopped flat leaf parsley
• 1/4 teaspoon cayenne
• 1/4 teaspoon salt
• pinch of sugar (optional)

Preparation

Step 1

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, basil, parsley, cayenne and salt. Taste and add sugar if needed.

4. Cover and refrigerate for up to 2 days

5. 2 WW points.