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Recipe For International Mediterranean Diet Month

International Mediterranean Diet Month

Whip Up This Roasted Eggplant & Feta Dip

The health benefits of the Mediterranean diet are widely known, but that does not necessarily mean we have implemented the suggested Mediterranean foods into our diets. If you have been looking for a nudge to motivate you to shift your diet towards the Med, the month of May brings it! This is International Mediterranean Diet Month. So we can take full advantage of the month, here is a recipe for roasted eggplant and feta dip.

  • 1 1-pound eggplant
  • 2 tablespoons of lemon juice
  • ¼ cup of olive oil
  • ½ cup of feta cheese
  • ½ cup of red onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • 2 tablespoons of basil, chopped
  • 1 tablespoon of parsley, chopped
  • Cayenne pepper and salt

Place a rack six inches from the broiler and turn it on. Place the eggplant on a baking sheet lined with foil. Poke a few vent holes in it and broil it, turning every 5 minutes until a knife inserted near the stem goes in easily (14-18 minutes).  Allow to cool.

Cut the eggplant in half and scrape the flesh into a medium bowl. Toss it with the lemon juice. Add in the oil and stir until the oil is absorbed and mixture is chunky. Add in the feta, onion, bell pepper, basil, and parsley. Stir in cayenne and salt to taste. Serve and enjoy!

What are your favorite Mediterranean recipes? Happy International Mediterranean Diet Month from The Maria Sanchez Show!

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