Shorewood student featured on KCTS/9 cooking show

Sammantha Simmons, a culinary arts student at Shorewood High School, was featured in a recent "KCTS Cooks" program on Channel 9, demonstrating her Eggplant and Feta Dip recipe. The dish was created as part of her final culinary arts project in teacher Diana Dillard's class.

Watch the video of Sammantha making her recipe on KCTS Cooks

Photo of Eggplant and Feta Dip courtesy KCTS Cooks and Sammantha Simmons

Eggplant Feta Dip

Yield: 4 servings, 1/2 cup each

Ingredients:

1 Small Eggplant, about 14 ounces

2 tsp. Fresh Lemon Juice

2 Tbs. Extra-Virgin Olive Oil

1/3 cup Crumbled Feta Cheese

2 Tbs. Finely Chopped Red Onion

1 Small Jalapeno, seeded and minced

1 Small Red Bell Pepper, chopped finely

1 Tbs. Basil, finely chopped

1 tsp. Chopped Flat-Leaf Parsley

1/2 tsp. Kosher Salt

1/2 tsp. Sugar (optional)

Cayenne Pepper to taste

Method:

1.      Position oven rack about 6 inches from heat source; preheat broiler.

2.      Line a half sheet pan with foil. Place eggplant on pan and poke a few holes all over it to vent steam.

3.      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 through easily, about 14-18 minutes.

4.      Transfer to a cutting board until cool enough to handle.

5.      Put lemon juice in a medium bowl. Cut eggplant in half lengthwise and scrape flesh into bowl, tossing with the lemon juice to prevent discoloring.

6.      Add oil and stir with a fork until oil is absorbed. (It should be a little chunky.)

7.      Stir in feta, onion, jalapeno, pepper, basil, parsley, cayenne, and salt. Taste and add sugar if desired.