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    Eggplant: Baked Eggplant Appetizer


    Source of Recipe


    www.amethysts-recipes.com

    List of Ingredients




    1 eggplant
    Olive oil
    1 onion quartered
    3 cloves garlic unpeeled
    1 red bell pepper halved and seeded
    1 teaspoon oregano
    1 teaspoon lemon juice
    1 tablespoon olive oil
    1/8 teaspoon salt
    1/8 teaspoon pepper
    1 cup crumbled feta cheese
    2 tablespoon chopped parsley
    Pita bread or crackers for serving

    Recipe



    Preheat oven to 350°F.  Lightly spray a baking sheet with non-stick vegetable spray.

    Halve eggplant lengthwise.  Brush all sides with olive oil.  Place halves cut-side down on prepared baking sheet. Bake for 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.  Squeeze garlic pulp from skins, peel red pepper, and add to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper. Process until chopped. 

    Mix in  3/4 cup 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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