Greek Roasted Eggplant and Feta Dip

• 1 pound eggplant about 1 medium
• 2 tablespoons lemon juice
• 4 tablespoons olive oil
• 1/2 cup feta cheese
• 1/2 cup red onion finely chopped
• 1 small sweet red bell peppers finely chopped
• 1 small jalapeno pepper seeded and minced
• 3 tablespoons basil freshly chopped
• 2 tablespoons parsley leaves flat-leaf, finely chopped
• 1 x cayenne pepper to taste
• 1 x salt to taste
• 1 pinch sugar optional

1. Position oven rack about 6 inches from the heat source; preheat broiler.
2. Line a baking pan with foil.
3. Arrange eggplant in the pan and poke a few holes all over it to vent steam.
4. 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, 15 to 18 minutes.
5. Transfer to a cutting board until cool enough to handle.
6. Add lemon juice in a medium bowl.
7. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring.
8. Add oil and stir with a fork until the oil is absorbed.
9. (It should be a little chunky.)
10. Add feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt to taste, and mix well.
11. Add some sugar to taste if desired.

lemon juice, olive oil, feta cheese, red onion, sweet red bell peppers, pepper, basil freshly, parsley, cayenne pepper, salt, sugar

Taken from recipeland.com/recipe/v/greek-roasted-eggplant-feta-dip-50831 (may not work)