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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2012

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Recipe Summary

total:
40 mins
Servings:
12
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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; protein 1.5g 3% DV; carbohydrates 3.7g 1% DV; dietary fiber 1.3g 5% DV; sugars 2.1g; fat 6.3g 10% DV; saturated fat 1.7g 9% DV; cholesterol 6.3mg 2% DV; vitamin a iu 297.2IU 6% DV; vitamin c 10.7mg 18% DV; folate 16mcg 4% DV; calcium 41.8mg 4% DV; iron 0.2mg 1% DV; magnesium 8.7mg 3% DV; potassium 120.1mg 3% DV; sodium 114.9mg 5% DV; thiamin 0mg 3% DV.
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Reviews (25)

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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
10/31/2011
This was bland and not very interesting. 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
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
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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: 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: 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
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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
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
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
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