Roasted Eggplant & Feta Dip

Preparation

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,
3. Transfer to a cutting board until cool enough to handle.
4. 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.
5. 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.

Tips

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

Per serving: 75 calories; 6 g fat (2 g saturated fat, 4 g mono unsaturated fat); 6 mg cholesterol; 4 g carbohydrates; 2 g protein; 2 g fiber; 129 mg sodium; 121 mg potassium

Exchanges: 1/2 vegetable, 1 fat

Description

Contributed by: EatingWell.com

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.