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 servingRecipe
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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