Free Online Recipes
 |  

Sign Up login
 
 

Roasted Eggplant and Feta Dip Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Roasted Eggplant and Feta Dip

Category   Appetizers
Sub Category   None
Servings   12
Preptime   40 min

Ingredients
1 medium eggplant
2 tablespoons lemon juice
1/4 cup evoo
1/2 cup crumbled feta
1/2 cup chopped red onion
1 small red bell pepper, finely chopped
1 small jalapeno, seeded and minced
2 tablespoons chopped basil
1 tablespoons finely chopped parsley
 
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Pinch sugar

Instructions
Position oven rack about 6 inches from the heat source; preheat broiler. 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. Taste and add sugar if needed.
Serving Suggestions
1/4 cup= 75 calories


Originally Submitted
2/19/2015





0 Out of 5 from 0 reviews

You can add this Roasted Eggplant and Feta Dip recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.