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Roasted Eggplant & Feta Dip

:  September/October 2008

Your rating: None Average: 4 (53 votes)

This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic meze (appetizer) in Greece. 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.


READER'S COMMENT:
"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! "
Roasted Eggplant & Feta Dip Recipe

12 servings, about 1/4 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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)

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Preparation

  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.

Tips & Notes

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

Nutrition

Per serving: 75 calories; 6 g fat ( 2 g sat , 4 g mono ); 6 mg cholesterol; 4 g carbohydrates; 2 g protein; 2 g fiber; 129 mg sodium; 121 mg potassium.

Exchanges: 1/2 vegetable, 1 fat


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Recipe Categories

Health & Diet Considerations
Healthy weight
Low cholesterol
Low carbohydrate
Low calorie
Gluten free
Total Time
45 minutes or less
Preparation/ Technique
Roast
Broil
Style/Theme
Vegetarian
Make ahead instructions
Entertaining, formal
Entertaining, casual
Ethnic/Regional
Greek
Meal/Course
Snack
Appetizers
Servings
8 or more
Season
Fall
Summer
Ease of Preparation
Moderate
Holiday
Memorial Day
Labor Day
July 4th
Father's Day
Type of Dish
Appetizer
Publication
September/October 2008
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