2 Tbsp lemon juice
¼ cup extra virgin olive oil
½ cup crumbled feta cheese, preferably Greek
½ cup finely chopped red onion
1 small red bell pepper, finely chopped
1 small chile pepper, 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)
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.
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.