Side Dish

Roasted Eggplant and Feta Dip is for Side Dish.

Roasted Eggplant and Feta Dip takes 10 minutes to prepare.

Roasted Eggplant and Feta Dip takes 30 minutes to cook.

Roasted Eggplant and Feta Dip makes 12 servings.

The ingredients for Roasted Eggplant and Feta Dip are:

1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
.5 lemon yields Lemon Juice
.5 cup, crumbled Feta Cheese
.25 cup, chopped Onions, raw
.25 serving 1 Med. Green Bell Pepper
1 pepper Jalapeno Peppers diced with or without seeds depending what you like
1/4 tomato
salt, pepper, smoked paprika, cumin to taste
sugar to taste

Here is how you make Roasted Eggplant and Feta Dip:

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 the rest of the ingredients. Taste and add sugar if needed.Serving Size: Makes 12 1/4c servingsNumber of Servings: 12Recipe submitted by SparkPeople user GROVERKITTY.

The nutritional information for Roasted Eggplant and Feta Dip is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 31.1

• Total Fat: 1.4 g
• Cholesterol: 5.6 mg
• Sodium: 71.3 mg
• Total Carbs: 3.7 g
• Dietary Fiber: 1.3 g
• Protein: 1.4 g