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. Source: EatingWell Magazine, July/August 2012

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack about 6 inches from the heat source; preheat broiler.

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  • 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.

  • 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.

Tips

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

Nutrition Facts

76 calories; total fat 6.3g 10% DV; saturated fat 1.7g; cholesterol 6mg 2% DV; sodium 115mg 5% DV; potassium 120mg 3% DV; carbohydrates 3.7g 1% DV; fiber 1.3g 5% DV; sugar 2g; protein 1.5g 3% DV; exchange other carbs; vitamin a iu 297IU; vitamin c 11mg; folate 16mcg; calcium 42mg; ironmg; magnesium 9mg; thiaminmg.

Reviews (25)

Read More Reviews
25 Ratings
  • 5 star values: 8
  • 4 star values: 17
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/18/2019
am not a huge eggplant fan and i probably would roast it twice as long next time. a little goes a long way. Read More
Rating: 5 stars
05/29/2017
This is awesome - especially the next day! Read More
Rating: 4 stars
02/23/2014
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 sauteing the pepper and the onion. Read More
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Rating: 4 stars
02/18/2014
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. Read More
Rating: 5 stars
09/24/2013
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. Read More
Rating: 4 stars
07/31/2013
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 Read More
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Rating: 5 stars
12/28/2012
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 Read More
Rating: 5 stars
08/13/2012
I cooked the peppers and onions before adding them to the dip to make their presence less obvious. Delicious! Read More
Rating: 5 stars
07/09/2012
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! Read More
Rating: 4 stars
07/08/2012
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 Read More
Rating: 4 stars
10/31/2011
This was bland and not very interesting. Read More
Rating: 4 stars
10/31/2011
We have made this several times and really enjoy it! Read More
Rating: 4 stars
10/30/2011
This recipe is a favorite that is making the rounds with friends and family. I do not see how you could think it bland. I sometimes use a food processor to chop the eggplant to get a smoother consistency. Read More
Rating: 4 stars
10/30/2011
I took this to two parties last weekend and it was a huge hit! Brittany Philadelphia PA Read More
Rating: 4 stars
10/30/2011
This recipe is GREAT! I made it last weekend and my daughter and her friends (all 12 13 & 14 years old) raided the fridge and ate every last bit during the night! Big winner in our house. Read More
Rating: 4 stars
10/30/2011
This was delicious! Went very well with some homemade tortilla chips. The cayenne pepper adds quite a kick but it was delicious! Read More
Rating: 4 stars
10/30/2011
The recipe was simple to make. I enjoyed the Greek taste. It tasted wonderful! Thanks for the recipe! Read More
Rating: 4 stars
10/30/2011
I personally love eggplant and was disappointed by this recipe enough to write a review on it while I think it taste like semi salsa that is about all I can say the red pepper over powered the eggplant so much so you didn't even taste it and it even went over the feta. I ended up adding more feta & some other cheese to try to get more then one note out of it. Read More
Rating: 4 stars
10/30/2011
I made this hoping it would be awesome I was very disappointed the pepper flavor over powered the delicate egg plant. It tasted more like a award salsa. I added more cheese to try to combat it. Disappointed. Read More
Rating: 4 stars
10/29/2011
I am very particular in the foods I eat or serve to family and friends. This one was exceptional and even people who hate peppers and eggplant couldn't get enough. The peppers are in the background and add depth but you can't notice the flavor on your palate. In fact my company was surprised to find out there were any in the recipe! I made the recipe as is without any alterations. It is a great recipe that I found when my bumper crop of eggplant came in and it's now a staple! -Alessandra PA Read More
Rating: 4 stars
10/29/2011
I made this and used it as a topping for chicken breasts - spooning the dip over the raw chicken breasts and baking for 30 minutes at 350 - it was AMAZING! Read More
Rating: 5 stars
10/29/2011
My favorite recipe from EW so far.... This is a family favorite. We really enjoy the fresh tangy taste of this spread. This past summer when eggplants were cheap and abundant I roasted up several extra pounds smashed it up with the lemon juice called for and then froze it in several containers hoping I could make this in the dead of winter. Well it worked fabulously. Once defrosted I added the olive oil and other ingredients--superb! Next summer I'll freeze even more for winter/spring enjoyment! Read More
Rating: 5 stars
10/29/2011
mediterranean goodness I tried this recipe yesterday. It was easy and the final result was rewarding. It was a refreshing new way to use eggplant as well. I followed the recipe as is only omitted ingredients that I did not have at hand ( cayenne pepper chile pepper); I used a little chili powder to get the missing kick. It worked. Thank you for this great recipe! Read More
Rating: 5 stars
10/29/2011
Fantastic as a dip or a wrap filling! I followed directions except for the roasting of the eggplant. I threw it on the gas grill charring all sides then proceeded per the recipe's directions. I ate it as a dip then used leftovers as lunch all week. I spread it in a wrap with some mixed greens. Delicious! This recipe is a keeper. Pros: Easy delicious Read More
Rating: 4 stars
10/29/2011
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. Read More