Healthy, low fat and quick eggplant feta dip, perfect for summer BBQ. Oven or grill roasted eggplant combined with seasonal bell peppers, fresh parsley & basil, and savoury feta cheese. Full of vitamins, nutrients, fiber and antioxidants.
Serve with multigrain or whole wheat pita chips and it will be gone! Only 51 calories and 1 WW point + per 1/4 cup serving.
Eggplant is one of those underestimated vegetables that many people don’t know how to cook properly besides using in heavy eggplant parmigiana. All you need to know about eggplant is that it soaks up oil A LOT, the skin could taste bitter and it tastes best with garlic. That’s it. So grill or oven roast it, and you can have a flavourful dish.
Add some seasonal fresh veggies like bell peppers, tomatoes and onions. I was raised eating eggplant in late summer & early fall months, when it’s in season. My mom would make a vegetable saute with eggplant, tomatoes, bell peppers and LOTS of garlic, and I would scoop it with fresh bread. The best!
Because of its saltiness and savouriness, feta cheese pairs with eggplant amazingly. When test tasting keep that in mind as well as that chips are salty too. I didn’t add any extra salt.
Add fresh basil, parsley and jalapeno peppers for a little spice kick, and you’ve got an amazing light summer dip.
I served the dip with multigrain tortilla chips from Food Should Taste Good. They are simply better for you chips that are widely available in health stores, most grocery stores and Costco.
As you can see every scoop contains a little bit of everything and it was all gone at my Friday BBQ party last night. Enjoy!
- 1 eggplant, medium
- 2 tbsp fresh lemon juice
- 1 medium (red) bell pepper, diced
- 1/4 cup red onion, diced
- 1 garlic clove, crushed
- 1/2 medium jalapeno pepper, seeded & diced
- 1/4 cup parsley, chopped
- 1 tbsp basil, chopped
- 1 tbsp extra virgin olive oil
- 1/4 cup + 2 tbsp feta cheese, crumbled
- 1/4 tsp freshly ground black pepper
- Wash eggplant, pat dry with paper towel, poke 10 times with a fork and wrap tightly in foil.
- Remove the eggplant and let it cool. Cut it in half lengthwise and using the fork separate the flesh from the skin. Discard the skin and mash the flesh with a fork.
- In a small bowl, combine eggplant with lemon juice and mix. Add remaining ingredients just enough to combine.
- Let the ingredients "marry" each other for about 15 minutes and then serve or refrigerate covered for up to 12 hours. Enjoy with multigrain tortilla chips or whole wheat pita chips.
Servings Per Recipe: 2 cups
Amount Per Serving = 1/4 cup:
Total Fat: 3.4 g
Cholesterol: 6.2 mg
Sodium: 81.8 mg
Total Carbs: 5.2 g
Dietary Fiber: 1.9 g
Protein: 1.8 g
WW Points+: 1