Baked Eggplant Appetizer

Baked Eggplant Appetizer


  • 1 large Eggplant
  • Olive oil
  • 1 large Onion -- peeled & quartered
  • 3 Garlic cloves -- unpeeled
  • 1 Red bell pepper -- - halved and seeded
  • 1 teaspoon Oregano -- chopped
  • 2 teaspoons Lemon juice
  • 1 tablespoon Olive oil
  • 1/8 teaspoon Each salt and pepper
  • 4 ounces Feta cheese -- crumbled
  • 2 tablespoons Parsley -- chopped

Pita bread or crackers
Preheat oven to 350 F.
Halve eggplant lengthwise. Brush all sides with olive oil. Place
halves cut-side down on a baking sheet. Bake 25 minutes. Brush
onion, garlic and red pepper with oil; add to eggplant. Bake 25-30
minutes longer or until vegetables are tender.
Cool eggplant; scoop out flesh and place in a food processor or wooden
bowl.
Squeeze garlic pulp from skins, peel red pepper, and a
dd to eggplant along with onion, oregano, lemon juice, olive oil, salt
and pepper. Process or finely chop by hand. Do not puree. Mix in 3
oz. of the feta cheese.
Spoon mixture into a serving bowl. Sprinkle remaining feta cheese
around the edge of mixture; mound parsley in the center. Serve with
pita bread or crackers.
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