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Charred Eggplant Dip

 1 large eggplant
 1/4 cup sunflower/olive oil
 1 red or green bell pepper
 1/2 cup cherry tomatoes, sliced in half (optional)
 1/2 or 1 whole hot pepper (to your spicy preferences)-- jalapeƱo, Hungarian, banana, longhorn, or poblano
 1/2 cup fresh basil leaves, torn
 1/4 cup fresh parsley or cilantro, minced
 1/2 red onion, minced
 Juice from 1 whole lemon (appx 2 tbsp)
 Feta, optional, for garnish
1

Preheat your oven to high broil position. Can also be done on the grill. Line a cookie sheet with tinfoil for easy clean up, and brush it with some olive/sunflower oil. Cut the eggplant in half and place on the foil-lined baking pan, cut/flesh side down. Use a fork to poke some holes in the skin of the eggplant so it doesn't burst under the high heat. Brush the skin with some more oil.

2

Broil the eggplant for about 20 minutes total, flipping it every 5 minutes or so to prevent too much charring on one side.

3

Meanwhile, in a serving bowl, add your chopped bell peppers, hot peppers, red onion, basil, and parsley or cilantro. In a separate bowl, add your lemon juice and the remaining oil from the original quarter cup.

4

Remove the eggplant from the oven and allow to cool on cutting board. When it's cool enough to handle, use a serrated knife to remove any super blackened top crust from the flesh side, and discard. Use a spoon and scoop out the flesh into the bowl with the olive oil and lemon juice, and mix well, until all the oil is absorbed.

5

Mix the eggplant into the peppers & herbs, and add salt to taste. If the eggplant is too bitter for you add some honey or maple syrup. Serve at room temperature or chilled.