Roasted Eggplant Tastes Great

This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic meze (appetizer) in Greece. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.
　　
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 Greek
　　
1/2 cup finely chopped red onion
　　
1 small red bell pepper, finely chopped
　　
1 small chile pepper, such as jalapeño, seeded and minced (optional)
　　
2 tablespoons chopped fresh basil
　　
1 tablespoon finely chopped flat-leaf parsley
　　
1/4 teaspoon cayenne pepper, or to taste
　　
1/4 teaspoon salt
　　
Pinch of sugar, (optional)
　　

PREPARATION
　　
Position oven rack about 6 inches from the heat source; preheat broiler.
　　
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.
　　
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. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.