greek eggplant dip
  • (1 medium) eggplant, (about 1 lb.)
  • (2 Tbsp.) lemon juice
  • (1/4 cup) extra-virgin olive oil
  • (1/2 cup) crumbled Greek feta cheese
  • (1/2 cup) red onion, finely chopped
  • (1 small) red bell pepper, finely chopped
  • (1 small) chile pepper, seeded and minced, optional
  • (2 Tbsp.) fresh basil, chopped
  • (1 Tbsp.) flat-leaf parsley, finely chopped
  • (1/4 tsp.) cayenne pepper, or to taste
  • (1/4 tsp.) salt
  • Sugar, optional



Greek Eggplant Dip

Roasted eggplant mashed with salty feta cheese, veggies, herbs and spices.

Preparation Time

About 20 minutes

Cook Time

About 18 minutes


  1. 1With oven rack in top position,
    preheat broiler.
  2. 2Place a sheet of foil in a baking pan. Poke eggplant all over with a fork, place on pan and broil 14-18 minutes, turning every 5 minutes. Set aside until cooled.
  3. 3When cool, cut in half and use a spoon to scoop flesh into a bowl. Add lemon juice and toss. Add oil, feta, onion, bell pepper, chile pepper, basil, parsley, cayenne and salt, stir
    to combine.
  4. 4Add sugar to taste and serve.

Nutritional Information

Serving Size: 1/4 cup

Amount Per Serving:

  • Calories 75
  • Total Fat 6 g
  • Total Carbohydrate 4 g
  • Protein 2 g
  • Cholesterol 6 mg
  • Sodium 129 mg
  • Fiber 2 g

Additional Information

Recipe Category: Snack

Recipe Subcategory: Dips and Spreads

Recipe Ethnicity: Greek/Mediterranean

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.