Delicious Eggplant & Feta Dip

29 Oct

Came across this in EatingWell, everyone was really impressed.  It’s become a staple in my house.  So easy, delicious, and healthy… what more could I ask for?

Tue

  • 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
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt

You may want to double the recipe because it goes QUICK!

1

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,  basil, parsley, cayenne and salt.

The only critique I received was that it was a little chunky the first time.  I tried blending the eggplant next time, but I prefer the original.  Now I realize if you mix the lemon and eggplant really well while it’s still hot you can get a more natural puree type texture.

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