I took it to a bloggy ladies event and it was a hit. My kids don't love it, but I do -- served with pita chips, it's a great substitute for lunch. Here's the recipe, with my substitutions and notes added.
Roasted Eggplant - Feta Dip
Ingredients• 1 medium eggplant, (about 1 pound) -- I usually had two or three smaller eggplants, which worked fine.
• 2 tablespoons lemon juice
• 1/4 cup extra-virgin olive oil -- Depending on the size of your eggplant, you might need less oil.
• 1/2 cup crumbled feta cheese, preferably Greek
• 1/2 cup finely chopped red onion -- Red onions would probably be better, but I used whatever white or yellow was in the fridge and they worked fine.
• 1 small red bell pepper, finely chopped
• 1 small chile pepper, such as jalapeño, seeded and minced (optional) -- I skipped this.
• 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) -- I added this. It's helpful if your eggplant is a little bitter.
- 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 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.
- 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.
- Serve immediately, or cover and refrigerate for up to 2 days. I actually kept mine longer -- it's not as pretty, but still tasty.