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Title: Baked Eggplant Appetizer
Categories: Appetizer
Yield: 6 Servings
| 1 | lg | Eggplant |
| Olive oil | ||
| 1 | lg | Onion; peeled & quartered |
| 3 | Garlic cloves; unpeeled | |
| 1 | Red bell pepper - halved and seeded | |
| 1 | ts | Oregano; chopped |
| 2 | ts | Lemon juice |
| 1 | tb | Olive oil |
| 1/8 | ts | Each salt and pepper |
| 4 | oz | Feta cheese; crumbled |
| 2 | tb | 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 add 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.
Yield: 6 to 8 servings.
From 1994 Shepherd's Garden Seeds Catalog, pg. 19. Posted by Cathy Harned.
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