[Redbaron]

Roasted eggplant w/Feta

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 organic sheep or goat
1/2 cup finely chopped red onion
1 small red bell pepper, finely chopped
1 small hot pepper, such as jalapeño, seeded and minced preferably fully ripe red (optional)
1 cayenne hot pepper seeded and minced preferably fully ripe red (optional)
5-10 sweet grape, currant, or cherry tomatoes diced (extra sweet varieties)
2 tablespoons chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh cilantro (optional)
1 teaspoon finely chopped fresh tarragon
1 teaspoon finely chopped fresh mint
1/4 teaspoon salt (optional to taste)
Pinch of sugar (optional to taste)

Preparation
1. Position oven rack about 6 inches from the heat source; preheat broiler.
2. Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. 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, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
3. Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Blend eggplant into a chunky paste.
4. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, hot pepper (if using), herbs and salt. Taste and add sugar if needed.
5. chill

Note: This has 2 versions sweet and spicy. If you choose sweet, then sweet peppers should be used instead of Cayenne or jalapeño and no cilantro. If you prefer spicy then include both hot peppers and cilantro. Powdered herbs or chili powder can be substituted for fresh but it is much better with fresh herbs.

Serve with pita or any "dipping" bread. One festive way to serve it is in a hollow stuffing tomato with a mint leaf garnish.

Credits: This is a slightly modified version of a Roasted Eggplant & Feta Dip recipe
From EatingWell: September/October 2008, July/August 2012