Mediterranean Grilled Eggplant Spread

Ingredients

• 1 large eggplant peeled sliced
• 2 tablespoons basil fresh chopped to taste
• 0.3  juice of lemon juiced
• 0.3 cup olive oil extra-virgin to taste
• 1.5 teaspoons oregano fresh chopped to taste
• 0.5  bell pepper red
• 2 slices onion red thick
• 8 servings sea salt and ground pepper black to taste

Equipment

• food processor
• grill

Directions

1. Preheat an outdoor grill for high heat, and lightly oil the grate.
2. Arrange red bell pepper, eggplant, and onion slices on on the preheated grill; cook until red pepper is charred and eggplant and onion are tender with grill marks, 5 to 7 minutes per side.
3. Place red pepper in a paper bag and close tightly to 'sweat', about 10 minutes; peel the charred skin off the pepper.
4. Blend red bell pepper, eggplant, onion, olive oil, basil, oregano, lemon juice, sea salt, and black pepper in a food processor until smooth and spreadable. Stir in feta cheese.