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Roasted Eggplant & Feta Dip

  • 12servings
  • 40minutes
  • 75calories

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 medium eggplant (about 1 pound)

  2. 2 tablespoons lemon juice

  3. 1/4 cup extra-virgin olive oil

  4. 1/2 cup crumbled feta cheese, preferably Greek

  5. 1/2 cup finely chopped red onion

  6. 1 small red bell pepper, finely chopped

  7. 1 small chile pepper, such as jalapeño, seeded and minced

  8. 2 tablespoons chopped fresh basil

  9. 1 tablespoon finely chopped flat-leaf parsley

  10. 1/4 teaspoon cayenne pepper, or to taste

  11. 1/4 teaspoon salt

  12. Pinch of sugar

Instructions Jump to Ingredients ↑

  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.

  4. To Make Ahead: Cover and refrigerate for up to 2 days.

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