Roasted Eggplant & Feta Dip

Calories 75 Fat 6 g Saturated fat 2 g Cholesterol 6 mg Carbohydrates 4 g Dietary fiber 2 g Protein 2 g Sodium 129 mg

Roasted Eggplant & Feta Dip

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    medium eggplant (about 1 pound)

  • 2

    tablespoons lemon juice

  • ¼

    cup extra-virgin olive oil

  • ½

    cup crumbled feta cheese, preferably Greek

  • ½

    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

  • ¼

    teaspoon cayenne pepper, or to taste

  • ¼

    teaspoon salt

  • Pinch of sugar

Directions

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


Nutrition

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