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Roasted Eggplant and Feta Dip

June 18, 2014

To continue the trend of low-calorie, yet delicious recipes, we bring a yummy eggplant dip recipe under 75 calories per serving! Next time you host a party, pilling on extra calories will be the last thing on your mind.



TOTAL TIME: 40 minutes



1 medium eggplant, (about 1 pound)

2 tablespoon(s) lemon juice

1/4 cup(s) extra-virgin olive oil

1/2 cup(s) crumbled feta cheese, preferably Greek

1/2 cup(s) finely chopped red onion

1 small red bell pepper, finely chopped

1 small chile pepper, such as jalapeño, seeded and minced (optional)

2 tablespoon(s) chopped fresh basil

1 tablespoon(s) finely chopped flat-leaf parsley

1/4 teaspoon(s) cayenne pepper, or to taste

1/4 teaspoon(s) salt

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 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.