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

1. position oven rack about 6 inches from the heat source; preheat broiler.
2. 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.
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.  stir in feta, onion, bell pepper, chile pepper, basil, parsley, cayenne, and salt.