What's This?
Serving size 12
Prep Time
Total Time


1 medium eggplant (about 1 pound)2 Tbsp lemon juice¼ cup extra virgin olive oil½ cup crumbled feta cheese, preferably Greek½ cup finely chopped red onion1 small red bell pepper, finely chopped1 small chile pepper, such as jalapeño, seeded and minced (optional)2 Tbsp chopped fresh basil1 Tbsp finely chopped flat-leaf parsley¼ tsp cayenne pepper, or to taste¼ tsp 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.


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

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 12 Total

  • Calories 75
  • Calories from fat 54
  • Total Fat 6gm 9%
  • Sodium 129mg 5%
  • Total Carbohydrates 4gm 1%
  • Fiber 2gm 8%
  • Protein 2gm
  • Cholesterol 6mg 2%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Appetizer, Diabetic, Gluten Free, Healthy, Low Carb, Low Cholesterol, Low Fat, Vegetarian, Cheese, Mediterranean, Greek, Easy, Broiling

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