Eggplant And Feta Cheese Spread

Recipe Ingredients

1		Eggplant (large)
		Olive oil
1		Onion - peeled and (large) quartered
3		Garlic - unpeeled
1		Red bell pepper - halved and seeded (medium)
1 teaspoon	5ml	Chopped fresh oregano
2 teaspoons	10ml	Fresh lemon juice
1 tablespoon	15ml	Olive oil
1/8 teaspoon	0.6ml	Salt and pepper
4 oz	113g	Feta cheese - crumbled
2 tablespoons	30ml	Chopped 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.

Yield: 6 to 8 servings.

Source:
1994 Shepherd's Garden Seeds Catalog

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