Roasted Eggplant and Feta Dip
Serves: 24 (2 tablespoon serving)
Eggplants (enough to equal about 1 pound)
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup onion, finely minced
1 jalapeno chili, seeded, finely minced
1/4 cup red bell pepper, finely minced
1/4 cup feta cheese
- Preheat the oven to 400F (or preheat the grill on high)
- Roast the eggplant (either method) turning every 5 minutes or so, until the skin begins to char the the fruit is soft.
- Remove and set aside to cool.
- When cool, slice and scrape into a bowl. Add oil and lemon juice.
- Mash with a fork until mixed but still lumpy.
- Add all remaining ingredients. Mix to combine.
Nutritional data:
Calories: 34
Fat: 2.5g
Sat fat: 0.7g
Chol: 2.7mg
Sodium: 35.3mg
Carbs: 2.7g
Fiber: 1.4g
Protein: 0.9g
Yum! Totally trying this! What do you like to dip into it? I think those are pita chips or crackers I see…
Ashley, those were a Sweet Onion chip that I found recently. You can use pita chips or corn chips. I like dipping cucumber, bell pepper and jicama slices in it. I also use it on my sandwich in place of mayo. Thanks for responding. Let me know what you think of it!