This roasted eggplant and feta dip gets a kick from a fresh chile pepper and
cayenne pepper. There are countless variations on this classic meze (appetizer)
in Greece. Out-of-season eggplant or eggplant that has been heavily watered
often has an abundance of seeds, which make the vegetable bitter. Be sure to
taste the dip before you serve it; if it's a touch bitter, you can remedy that
with a little sugar. Serve with toasted pita crisps or as a sandwich spread.
Ingredients:
1 medium eggplant (about 1 pound)
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1/2 cup crumbled feta cheese , preferably Greek
1/2 cup finely chopped red onion
1 small red bell pepper , finely chopped
1 small chile pepper , such as jalapeño, seeded and minced (optional)
2 tablespoons chopped fresh basil
1 tablespoon finely chopped flat-leaf parsley
1/4 teaspoon cayenne pepper , or to taste
1/4 teaspoon salt
Pinch of sugar (optional)
Steps:
1: Position oven rack about 6 inches from the heat source; preheat broiler.
2: 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.
3: 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 feta, onion, bell pepper, chile pepper (if using),
basil, parsley, cayenne and salt. Taste and add sugar if needed.
Steve Boodram
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