Roasted Eggplant and Feta Dip

Ingredients

• 1 medium eggplant
• 2 tbsp lemon juice
• ¼ cup olive oil
• ½ cup crumbled feta cheese
• ½ cup red onion, finely chopped
• 1 small red bell pepper, finely chopped
• 1 small chile pepper, seeded and minced
• 2 tbsp fresh basil, chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ¼ tsp cayenne pepper (to taste)
• ¼ tsp salt

Method

1. Position oven rack about 6 inches from the heat source; preheat broiler to 375.
2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over.
3. 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.
4. Transfer to a cutting board until cool enough to handle.
5. Put lemon juice in a medium bowl.
6. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring.
7. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.)
8. Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt.