Monday, August 24, 2009

Eggplant & Feta Dip

1 medium eggplant (about 1 lb)
2 tbl lemon juice
2 tbl olive oil
1/2 c. crumbled reduced-fat feta cheese
1/4 c. finely chopped red onion
1 red bell pepper, finely chopped
1/2 tsp hot pepper sauce (or to taste)
2 tbl chopped fresh basil or cilantro
1 tbl chopped fresh parsley
1/4 tsp salt

Preheat broiler (or grill). Pierce eggplant about 8 times to allow steam to vent. Line a baking pan with foil and spray it with cooking spray. Broil (or grill) the eggplant, turning every 5 minutes, until the skin is charred and the eggplant is soft, about 15 min. total. Transfer to a plate and allow to cool.

When cool enough to handle, cut the eggplant in half lengthwise and scrape the flesh out. If desired, remove some or all of the seeds and discard them. Chop the flesh and combine with the rest of the ingredients in a medium bowl, or whiz them in a food processor for a smoother consistency. Cover and refrigerate until ready to serve.

Serve with pita crisps or sturdy crackers.

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