Roasted Eggplant & Feta Dip

23 Reviews
From: EatingWell Magazine 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 Greek dip. 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.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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)

Preparation

  • Active

  • Ready In

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

Nutrition information

  • Serving size: about 1/4 cup
  • Per serving: 76 calories; 6 g fat(2 g sat); 1 g fiber; 4 g carbohydrates; 2 g protein; 16 mcg folate; 6 mg cholesterol; 2 g sugars; 0 g added sugars; 297 IU vitamin A; 11 mg vitamin C; 42 mg calcium; 0 mg iron; 115 mg sodium; 120 mg potassium
  • Nutrition Bonus: Vitamin C (18% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 vegetable, 1 fat

Reviews 23

February 23, 2014
profile image
By: ChinaCat
Even better when... This was very tasty. It was even better when I baked it on top of a flatbread. The next time I want to try saut+¬ing the pepper and the onion.
February 18, 2014
profile image
By: EatingWell User
I roasted my eggplant a bit differently. I just poked vent holes, coated it with olive oil and cooked it on a baking sheet for 50 min at 350 degrees. I also added garlic. I used it as spread inside a whole wheat pita pocket. I had a pocket the first day and the next and was scraping from the bottom of the bowl to get every last bit. It was that good. This dip/spread is even better the second day. Things mingle. Pros: Figuring out how to roast the eggplant without broiling Cons: This dish has so much flavor. These ingredients just trigger the good from each other.
September 24, 2013
profile image
By: EatingWell User
Loved by an eggplant hater omgomgomg. I am not an eggplant person. I kept trying recipes because I'd get so many eggplants in my CSA box each week, but I thought I'd give this a shot. SO YUMMY. I might eat an entire box of pita chips in one sitting because of it. So good.
July 31, 2013
profile image
By: fairydragonstar
Simple Loved this for the flavor about the only thing I might add the next time is a little garlic it really went well with plain baked pita chips and the flavor just really worked well Pros: Easy to Make
December 27, 2012
profile image
By: EatingWell User
Great Flavor Made this recipe for Christmas appetizers (or lunch.) It was delicious. Rarely use eggplant in my cooking, but this recipe changed my mind. I served this dip on whole wheat flat bread and even my teenagers ate it. Pros: Lots of flavor, easy to make,
August 13, 2012
profile image
By: EatingWell User
I cooked the peppers and onions before adding them to the dip to make their presence less obvious. Delicious!
July 09, 2012
profile image
By: EatingWell User
My new favorite eggplant dip! This is my new favorite eggplant dip. I put the lemon, roasted eggplant, etc. in the food processor and blended. Delicious!!! Pros: Healthy yet delicious!
July 08, 2012
profile image
By: EatingWell User
Yummy! We thought this was a great dip/filling! It makes our condo toasty if we use the oven in the summer, so instead of roasting the eggplant we grilled it. We just stabbed fork holes into the whole eggplant spritzed with oil, threw it on the grill while we made dinner one night, and then (after cooled) skinned it into the lemon and oil and left it in the fridge to finish the next day for lunch. Only other change we made was to use local goat cheese feta from the farmer's market, and we ate as filling on toasted flour tortillas. We'll definitely make it again! Thanks! Pros: Easy
September 14, 2011
profile image
By: joel.siragher
Easy Electric Roasting Instructions for eggplant To roast your eggplant: Wash it, cut it in half face down on an aluminum baking lined baking tray. Dont poke holes in it. Eggplant should be 2-4 inches from heating coil. Bake for about 28 minutes. Cool under water spray. Set it side till handable. Peel/scrape eggplant from skin.