Roasted Eggplant And Feta Dip

Ingredients

• 1 medium eggplant (about 1 pound)
• 2 tablespoons lemon juice
• ¼ cup extra-virgin olive oil
• ½ cup crumbled feta cheese, preferably Greek
• ½ 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
• ¼ teaspoon cayenne pepper, or to taste
• ¼ teaspoon salt
• Pinch of sugar (optional)

Directions

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.

*Make ahead tip: cover and refrigerate for up to 2 days!