Real African Dishes: [MC-AllEthnic-Recipes] Greek Roasted Eggplant & Feta Dip

* Exported from MasterCook *

Greek Roasted Eggplant & Feta Dip

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
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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
1 Pinch sugar -- (optional)

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.

12 servings, about 1/4 cup each
Active Time: 40 minutes
Total Time: 40 minutes

Nutrition Per serving : 75 Calories; 6 g Fat; 2 g Sat; 4 g Mono; 6 mg Cholesterol; 4 g Carbohydrates; 2 g Protein; 2 g Fiber; 129 mg Sodium; 121 mg Potassium

Exchanges: 1/2 vegetable, 1 fat

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

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. Out-of-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.

Cuisine:
"Greek"
Source:
"EatingWell: September/October 2008"
S(Formatted by Chupa Babi):
"April 2011"
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Per Serving (excluding unknown items): 74 Calories; 6g Fat (69.1% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 116mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0