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.
- 1 medium eggplant (about 1 pound)
- 2 tablespoons lemon juice
- ¼ cup extra-virgin olive oil
- ½ cup crumbled feta cheese, preferably Greek
- ½ cup finely chopped red onion
- 1 small red bell pepper, finely chopped
- 1 small Chile pepper, such as jalapeno, seeded and minced (optional)
- 2 tablespoons chopped fresh basil
- 1 tablespoon finely chopped flat-leaf parsley
- ¼ teaspoon cayenne pepper, or to taste
- ¼ teaspoon salt
- Preheat broiler and then 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.
- 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.
Article Provided By: Allison Thomas