Baked Eggplant Appetizer Recipe

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Baked Eggplant Appetizer

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Ingredients

1 large
eggplant
olive oil
1 large
onion, peeled and quartered
3 large
garlic cloves, unpeeled
1
red bell pepper, halved and seeded
1 tsp
oregano, fresh chopped
2 tsp
lemon juice
1 Tbsp
olive oil
5/8 tsp
salt
5/8 tsp
pepper
4 oz
feta cheese, crumbled
2 Tbsp
parsley, chopped

Directions Step-By-Step

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

About this Recipe

Course/Dish: Vegetable Appetizers
Other Tag: Quick & Easy