Roasted Eggplant & Feta Dip

By á-2227

Ingredients

• 1 medium eggplant
• 2 tbsp lemon juice
• 1/4 cup 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 pepper, seeded and minced
• 2 tbsp chopped fresh basil
• 1 tbsp. finely chopped flat leaf parsley
• 1/4 tsp cayenne pepper to taste
• 1/4 tsp salt
• sugar optional

Preparation

Step 1

Position oven rack about 6" from heat source, preheat broiler.

Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over 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, 14-18 minutes.

Put juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl. Toss with lemon juice to prevent discolouring. Add oil and stir with fork until oil is absorbed. It should be a little chunky. Stir in feta, onion, both peppers, and remaining ingredients. Add sugar if needed.