Baked Eggplant Appetizer

Title:
Baked Eggplant Appetizer

Yield:
6 Servings

Categories:
Appetizers,
Herbs,
Vegetables




Ingredients:





     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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini