Eggplant dip is a perfect summer recipe to use the abundance of gorgeous vegetables and in keeping it light and healthy. Eggplant dip pairs well with meats from the grill like Mediterranean chicken and lamb. We love serving a spread of these dishes with good naan or pita bread and tzatziki sauce, also known as cucumber sauce. The dip tastes great with fresh vegetables dippers like carrots, cucumbers, sugar snaps, and broccoli.
INGREDIENTS:
- 1 medium Eggplant (about 1 pound)
- 2 tbs. Lemon juice
- ¼ cup Extra-virgin olive oil
- ½ cup crumbled Feta cheese
- ½ cup finely chopped Red onion
- 1 small Red bell pepper, finely chopped
- 1 small Chile pepper, finely chopped
- 2 tbs. Basil, chopped
- 1 tbs. Parsley, chopped
- ¼ tsp. Cayenne pepper, or to taste
- ¼ tsp. Salt
DIRECTIONS:
Poke a few holes in the eggplant to prevent it from steaming and place in a preheated oven to broil. Broil eggplant for 14-18 minutes.
Cut the eggplant in half lengthwise and scrape the flesh into a bowl, along with the lemon juice to prevent it from coloring. Add oil and stir with a fork until oil is absorbed. Stir in feta, onion, bell pepper, chile pepper, basil, parsley, cayenne, and salt.
Article Provided By: Allison Thomas
