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Baked Eggplant Appetizer

Courses: Dips and Spreads, Starters and appetizers
Serves: 6 people

Recipe Ingredients

1   Eggplant (large)
  Olive oil
1   Onion - peeled and (large) quartered
3   Garlic cloves - unpeeled
1   Red bell pepper - - halved and seeded
1 teaspoon 5mlChopped fresh oregano
2 teaspoons 10mlFresh lemon juice
1 tablespoon 15mlOlive oil
1/8 teaspoon 0.6mlSalt and pepper
4 oz 113gFeta cheese - crumbled
2 tablespoons 30mlChopped fresh parsley
  Pita bread or crackers

Recipe Instructions

Preheat oven to 350F. 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 ounces of the feta cheese. Spoon mixture into a serving bowl. Sprinkle remaining feta cheese around the edge of mixture; mound parsley in the center.

From 1994 Shepherd's Garden Seeds Catalog, pg. 19


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