Friday, 21 February 2014

Roasted Eggplant & Feta Dip

Mediterranean food is known to be vibrant, colorful and mostly healthy. We've got for you today a healthy easy recipe of roasted eggplant dip that you can have with pita bread. This is great as an appetizer, part of breakfast, next to roasted chicken dishes or with to grilled meat. You can make it ahead and refrigerate 2 days. Eggplant has such an exotic taste!


- 12 servings
- 40 minutes
- Low calories, low carbohydrate, low cholesterol, healthy weight, gluten free
75 calories; 6 g fat ( 2 g sat ); 6 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 129 mg sodium; 121 mg potassium.
- Vitamin C (18% daily value)

  • 1 medium eggplant 
  • 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. 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.
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. (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.

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