Baked Eggplant Appetizer

Baked Eggplant Appetizer Recipe

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

How to Make Baked Eggplant Appetizer


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

Printable Recipe Card

About Baked Eggplant Appetizer

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