pat's Recipe

Roasted Eggplant & Feta Cheese Dip

Category: Greek Hor d oerves

This roasted eggplant and feta cheese dip gets a kick from fresh chili and cayenne pepper. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Taste the feta cheese dip before serving; if its a touch bitter, add a little sugar. Serve with toasted pita crisps or as a sandwich spread.

Serves: 12

Ingredients
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)

Preparation
1. Position oven rack about 6 inches from heat source; preheat broiler.

2. Line a baking pan with foil. Place eggplant in pan and poke a few holes all over it to vent steam. Broil eggplant, turning with tongs every 5 minutes, until skin is charred and a knife inserted into dense flesh near the stem goes in easily, 14-18 minutes. Transfer to a cutting board until cool enough to handle.

3. Put lemon juice in a medium bowl. Cut eggplant in half lengthwise and scrape flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until 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.