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20 minute dinner recipes

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Roasted Eggplant & Feta Dip


From EatingWell:  September/October 2008, July/August 2012

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.

12 servings, about 1/4 cup each | Active Time: 40 minutes | Total Time: 40 minutes



  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.


Per serving : 75 Calories; 6 g Fat; 2 g Sat; 4 g Mono; 6 mg Cholesterol; 4 g Carbohydrates; 2 g Protein; 2 g Fiber; 129 mg Sodium; 121 mg Potassium

0 Carbohydrate Serving

Exchanges: 1/2 vegetable, 1 fat

Tips & Notes