Roasted Eggplant and Feta Dip

Roasted Eggplant and Feta Dip
Serves: 24 (2 tablespoon serving)

Eggplants (enough to equal about 1 pound)
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup onion, finely minced
1 jalapeno chili, seeded, finely minced
1/4 cup red bell pepper, finely minced
1/4 cup feta cheese

1. Preheat the oven to 400F (or preheat the grill on high)
2. Roast the eggplant (either method) turning every 5 minutes or so, until the skin begins to char the the fruit is soft.
3. Remove and set aside to cool.
4. When cool, slice and scrape into a bowl. Add oil and lemon juice.
5. Mash with a fork until mixed but still lumpy.
6. Add all remaining ingredients. Mix to combine.

Nutritional data:

Calories:        34

Fat:              2.5g

Sat fat:         0.7g

Chol:         2.7mg

Sodium:   35.3mg

Carbs:          2.7g

Fiber:           1.4g

Protein:        0.9g