Roasted Eggplant Feta Dip
Ingredients
- 2 tablespoons chopped fresh basil
- 2 tablespoons lemon juice
- 1 small red bell pepper, finely chopped
- 1/4 teaspoon salt
- 1 tablespoon finely chopped flat-leaf parsley
- 1 medium eggplant, (about 1 pound)
- Pinch of sugar, (optional)
- 1/2 cup finely chopped red onion
- 1 small chile pepper, such as jalapeño, seeded and minced (optional)
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 cup crumbled feta cheese, preferably Greek
- 1/4 cup extra-virgin olive oil
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