* Exported from MasterCook *
Roasted Eggplant and Feta Dip - 4g Carbohydrate; 1g Dietary Fiber
Recipe By :
Serving Size : 12 Preparation Time :0:40
Categories : Condiment LowCal (Less than 300 cals)
Lower Carbs Veggie
Amount Measure Ingredient -- Preparation Method
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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 jalapeno, seeded and minced (optional)
2 tablespoons chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
1/4 teaspoon cayenne pepper -- or to taste
1/4 teaspoon salt
1 pinch sugar -- (optional)
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 it is absorbed. (The eggplant should be a little chunky.) Stir in the feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and slat. Taste and add sugar if desired.
Makes 12 servings, about 1/2 cup each.
AuthorNote: There are countless variations on this classic meze (appetizer) in Greece; our version gets a little kick from fresh chile and cayenne pepper.
Cuisine:
"Greek"
Source:
"EatingWell 500 Calorie Dinners by Jessie Price, Nick Micco & The EatingWell Test Kitchen, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
Yield:
"3 cups"
Start to Finish Time:
"0:40"
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Per Serving (excluding unknown items): 74 Calories; 6g Fat (69.1% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 116mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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