baked eggplant appetizer

How To Make baked eggplant appetizer

• 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.
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