This is something so fresh and delicious you can serve with fresh crusty bread or pita chips as a dip. The ingredients are all nutrition and flavor. It reminds me of sitting at a seaside restaurant in Greece.
This is typically served completely pureed in a food processor but I prefer to finely chop it in my mini food processor. A few spins for the bell peppers, onion and jalapeño and there it is. No serious knife skills necessary.
Serve it as a dip with some pita bread or crusty french bread. You can also top your grilled chicken or fish with this dip and you will LOVE.
Greek Eggplant Dip
- 1.5 lbs eggplant
- 1/2 lemon, juiced
- 1/4 cup olive oil
- 1 small red bell pepper, seeded, stemmed + finely chopped
- 1/2 medium, red onion, fine chop
- 1 jalapeño, fine chop
- 2 tbs fresh mint, chopped
- 1 tbs fresh oregano, chopped
- 1/2 cup feta cheese
- pinch cayenne pepper
- 1/4 tsp salt
- Preheat oven to 420°F. Line a baking sheet with parchment paper. Drizzle flesh side of eggplant halves with olive oil. Turn over and stab with a fork 5-6 times all over the skin side.
- Roast for 35-40 minutes or until you can easily stab the eggplant. Scoop out the flesh and transfer to a colander to drain the liquids.
- Squeeze your lemon half into a large bowl. Add the eggplant and toss – this helps prevent discoloring. Next mix in the olive oil to coat. Then, add the vegetables, herbs, feta and seasonings.