Roasted Eggplant & Feta Dip

Active Time: 40 minutes

Total Time: 40 minutes

Nutrition Profile
Low calorie | Low carbohydrate | Low cholesterol | Healthy weight | Gluten free |

Ingredients
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)

Preparation
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.

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition
Per serving: 75 calories; 6 g fat ( 2 g sat , 4 g mono ); 6 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 129 mg sodium; 121 mg potassium.

Nutrition Bonus: Vitamin C (18% daily value)

Carbohydrate Servings: 0

Exchanges: 1/2 vegetable, 1 fat

Makes: 12 servings, about 1/4 cup each