Baked Eggplant Appetizer

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Makes: 6 servings adjust

Directions
 

Step 1

Preheat oven to 350 F.

Ingredients

  • 1 Eggplant
  • 1 tablespoon Olive Oil
  • 1 Onion
  • 3 cloves Garlic, unpeeled
  • 1 Red Bell Pepper, halved and seeded

Step 2

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.

Ingredients

  • 1 teaspoon Dried Ground Oregano, chopped
  • 1 teaspoon Fresh Lemon Juice
  • 4 ounces Feta Cheese, chrumbled

Step 3

Cool eggplant; scoop out flesh and place in a food processor or wooden bowl. Squeeze garlic pulp from skins, peel red pepper, and a dd 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.

Ingredients

  • 2 tablespoons Fresh Parsley, chopped

Step 4

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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