Baked eggplant appetizer Recipe

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Baked eggplant appetizer

Artist:	_	Yield:	6
Categories:	Appetizers, Baked, Eggplant, Vegetables	Rating:	0
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Ingredients:

1	large	Eggplant
		Olive oil
1	large	Onion, peeled & quartered
3		Garlic cloves, unpeeled
1		Red bell pepper
		-- halved and seeded
1	tsp	Oregano, chopped
2	tsp	Lemon juice
1	tbsp	Olive oil
1/8	tsp	Each salt and pepper
4	oz	Feta cheese, crumbled
2	tbsp	Parsley, chopped
		Pita bread or crackers

Procedures:

1	Preheat oven to 350°F.
2	Halve eggplant lengthwise.
3	Brush all sides with olive oil.
4	Place halves cut-side down on a baking sheet.
5	Bake 25 minutes.
6	Brush onion, garlic and red pepper with oil; add to eggplant.
7	Bake 25-30 minutes longer or until vegetables are tender.
8	Cool eggplant; scoop out flesh and place in a food processor or wooden bowl.
9	Squeeze garlic pulp from skins, peel red pepper, and add to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper.
10	Process or finely chop by hand.
11	Do not puree.
12	Mix in 3 oz. of the feta cheese.
13	Spoon mixture into a serving bowl.
14	Sprinkle remaining feta cheese around the edge of mixture; mound parsley in the center.
15	Serve with pita bread or crackers.
16	Yield: 6 to 8 servings