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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 jalapeno, 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)

Description

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

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