Roasted Eggplant & Feta Dip

Roasted Eggplant & Feta Dip

25 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

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Original recipe yields 12 servings
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  • 1 medium eggplant (about 1 pound)
  • 2 tablespoons lemon juice
  • ¼ cup extra-virgin olive oil
  • ½ cup crumbled feta cheese, preferably Greek
  • ½ 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
  • ¼ teaspoon cayenne pepper, or to taste
  • ¼ 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 ¼ 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
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 1 fat

Reviews 25

June 18, 2019
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By: Jennifer Brush
am not a huge eggplant fan and i probably would roast it twice as long next time. a little goes a long way.
May 29, 2017
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By: gsdaftary
This is awesome - especially the next day!
February 23, 2014
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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 sauteing the pepper and the onion.
February 18, 2014
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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
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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
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By: Marcella Steele
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
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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
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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
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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!
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