Eggplant & Feta Dip
1 medium eggplant (about 1 pound)
2 tbsp lemon juice
1/4 cup extra virgin olive oil
1/2 cup crumbled feta cheese
1/2 cup finely chopped red onion
1 small red bell pepper, finely chopped
1 small jalapeno, seeded and minced
2 tbsp chopped fresh basil
1 tbsp choppped fresh flat leaf parley
1/4 teasp cayenne pepper
1/4 teasp salt
- position oven rack about 6 inches from the heat source; preheat broiler.
- place eggplant in a pan or baking sheet 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 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. stir in feta, onion, bell pepper, chile pepper, basil, parsley, cayenne, and salt.