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roasted greek eggplant dip

Greek Eggplant Dip

Servings: 4
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Ingredients

  • 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

Instructions

  • 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.  

Notes

I quartered my peppers and onion and threw them into my mini food processor for a few spins to get that fine chop.
Store leftovers in an airtight container for up to 2-3 days.

Nutrition

Calories: 224kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 360mg | Potassium: 482mg | Fiber: 6g | Sugar: 8g | Vitamin A: 844IU | Vitamin C: 39mg | Calcium: 119mg | Iron: 1mg
Author: Stella Drivas