Baked Eggplant Appetizer

Ingredients

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

How To Make

  • 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.

Categories & Tags for Baked Eggplant Appetizer:

ADVERTISEMENT