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Roasted Eggplant & Feta Dip

  • 40 m
  • 40 m
EatingWell Test Kitchen
“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. ”


    • 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)


  • 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.
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