Price Chopper Recipes
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Roasted Eggplant & Feta Dip
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 its a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.
Yield: 12 servings, about 1/4 cup each
Preparation Time: 40 minutes
Ingredients
| 1 | medium eggplant (about 1 pound) | ||
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| 2 | Tablespoons | lemon juice | |
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| 1/4 | cup | extra-virgin olive oil | |
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| 1/2 | cup | crumbled feta cheese, preferably Greek | |
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| 1/2 | cup | finely chopped red onion | |
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| 1 | small red bell pepper, finely chopped | ||
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| 1 | small chile pepper, such as jalapeño, seeded and minced (optional) | ||
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| 2 | Tablespoons | chopped fresh basil | |
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| 1 | Tablespoon | finely chopped flat-leaf parsley | |
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| 1/4 | teaspoon | cayenne pepper, or to taste | |
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| 1/4 | teaspoon | salt | |
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| Pinch of | sugar (optional) | ||
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Nutrition Facts
Yield: 12 servings, about 1/4 cup each
Approximate Nutrient Content per serving:
| Calories: | 75 | |
| Calories From Fat: | 54 | |
| Total Fat: | 6g | |
| Saturated Fat: | 2g | |
| Cholesterol: | 6mg | |
| Sodium: | 129mg | |
| Total Carbohydrates: | 4g | |
| Dietary Fiber: | 2g | |
| Protein: | 2g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
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.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30515/
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