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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.
Servings: 12 servings, about 1/4 cup each
Total Time: 40 minutes
Ease of Preparation: Easy
Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight
Ingredients:
Roasted Eggplant & Feta Dip
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)
Steps:
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.
Nutrition: (Per serving)
Calories - 75
Carbohydrates - 4
Fat - 6
Saturated Fat - 2
Monounsaturated Fat - 4
Protein - 2
Cholesterol - 6
Dietary Fiber - 2
Potassium - 121
Sodium - 129
Cover and refrigerate for up to 2 days.
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