The holidays are upon us and soon most of us will be attending social events large and small. And at these events there will be food that will tickle your taste buds and tease you with temptation. Temptation in the form "So that looks so good!", and "Oh my, how much fat it in that?"

How about temptation without the fat? (and the guilt!)

Nearly every shindig has a appetizer tray that includes a dip. Why not try this recipe for a unique healthy and tasty alternative.

Roasted Eggplant & Feta Dip

Makes 12 servings, about 1/4 cup each

ACTIVE TIME: 40 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

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) See recipe on whether to use.

To see the cooking instruction, please go online here: http://www.eatingwell.com/recipes/eggplant_feta_dip.html

NUTRITION INFORMATION: Per serving:
75 calories;
6 g fat (2 g sat, 4 g mono);
6 mg cholesterol;
4 g carbohydrate;
2 g protein;
2 g fiber;
129 mg sodium;
121 mg potassium.

0 Carbohydrate Servings
Exchanges: 1/2 vegetable, 1 fat