Roasted Eggplant & Feta Dip
1 medium eggplant (about a pound)
1 lemon zested and juiced
¼ cup olive oil
½ cup crumbled feta cheese
½ cup finely chopped red onion
1 small red pepper, finely chopped
1 small chile pepper, seeded and minced (optional)
2 Tbsp chopped fresh basil
2 Tbsp chopped flat-leaf parsley
¼ tsp cayenne pepper, or to taste
Position the oven rack about 6 inches from heat source; preheat broiler.
Place eggplant on baking sheet and poke a few holes all over skin to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until skin is charred and a knife inserted into dense flesh near stem goes in easily, 15-20 minutes. Transfer to cutting board until cool enough to handle.
Cut eggplant lengthwise and scrape out flesh and roughly chop flesh, discard skin. Place all ingredients into food processor and pulse until blended. If you desire a smoother consistency pulse ingredients longer.
Serve with vegetables for dipping or roll in lettuce leaves. Can be used as a filling for stuffed peppers.
About 12 servings of ¼ cup each.
