Roasted Eggplant and Feta Dip

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

  1. Preheat the oven to 400F (or preheat the grill on high)
  2. Roast the eggplant (either method) turning every 5 minutes or so, until the skin begins to char the the fruit is soft.
  3. Remove and set aside to cool.
  4. When cool, slice and scrape into a bowl. Add oil and lemon juice.
  5. Mash with a fork until mixed but still lumpy.
  6. 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
Posted in Appetizer, eggplant, Feta, Grilled, Side DIsh
2 comments on “Roasted Eggplant and Feta Dip
  1. Ashley says:

    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!

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