Roasted Eggplant and Feta

1  medium eggplant, (about 1 pound) 2 Tbl lemon juice

1/4 cup extra-virgin olive oil

1/2 cup crumbled feta cheese, Greek

1/2 cup finely chopped red onion (optional)

1  small red bell pepper, finely chopped

1  small chile pepper, such as jalapeño, seeded and minced (optional)

2 tablespoon chopped fresh basil

1 tablespoon finely chopped flat-leaf parsley

1/4 teaspoon cayenne pepper, or to taste

1/4 teaspoon salt

Directions

Preheat oven to 450

Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over. Roast the eggplant, until it is soft inside and a knife inserted into the flesh near the stem goes in easily, 18 to 20 minutes. Let the eggplant cool

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. Adjust Seasoning if needed