Roasted Eggplant and Feta Dip

roasted eggplant

  •  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
  •  1 small chile pepper, such as jalapeño, seeded and minced (optional)
  •  2 tablespoons chopped fresh basil
  •  1 tablespoon finely chopped flat-leaf parsley
  •  1/4 teaspoon cayenne pepper, or to taste
  •  1/4 teaspoon salt
  •  Pinch of sugar, (optional)


  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.
  3. 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.
  4. Transfer to a cutting board until cool enough to handle.
  5. 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.
  6. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.
  7. Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.

Print Roasted Eggplant and Feta Dip – part of the Mediterranean Menu here

Tips & Notes

 Make Ahead Tip: Cover and refrigerate for up to 2 days.


Per serving: 75 calories; 6 g fat (2 g sat, 4 g mono); 6 mg cholesterol; 4 g carbohydrates;

2 g protein; 2 g fiber; 129 mg sodium; 121 mg potassium