Active Time: 40 min.
To Make Ahead: Cover and refrigerate for up to 2 days
Makes 12 servings, about ¼ c. each.
If the dip is bitter, you can remedy that with a little sweetener. Serve with Toasted Pita Chips or as a sandwich spread.
1 medium eggplant (about 1 pound)
2 Tbsp. lemon juice
¼ c. extra-virgin olive oil
½ c. crumbled feta cheese, preferably Greek
½ c. finely chopped red onion
1 small red bell pepper, finely chopped
1 small chile pepper, such as jalapeno, seeded and minced (optional)
2 Tbsp. chopped fresh basil
1 Tbsp. finely chopped flat-leaf parsley
¼ tsp. cayenne pepper, or to taste
¼ tsp. salt
Pinch of sugar (optional)
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 min., until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 min. 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 necessary.
Taken from Eating Well magazine October 2008.