EatingWell_Top_Appetizer_Cookbook

Roasted Eggplant & Feta Dip Makes: 12 servings, about 1/4 cup each Active time: 40 minutes Total: 40 minutes To make ahead: Cover and refrigerate for up to 2 days. Heart Health Diabetes Weight Loss Gluten Free This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic meze (appetizer) in Greece. Outof-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it’s a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.

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)