baked eggplant appetizer

Name: Baked Eggplant Appetizer
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 teaspoon(s) oregano, fresh chopped; 2 teaspoon(s) lemon juice; 1 tablespoon(s) olive oil; 5/8 teaspoon(s) salt; 5/8 teaspoon(s) pepper; 4 ounce(s) feta cheese, crumbled; 2 tablespoon(s) parsley, chopped

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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 teaspoon oregano, fresh chopped
2 teaspoons lemon juice
1 tablespoon olive oil
5/8 teaspoon salt
5/8 teaspoon pepper
4 ounces feta cheese, crumbled
2 tablespoons parsley, chopped

How To Make baked eggplant appetizer

Step 1

Preheat oven to 350.

Step 2

Halve eggplant lengthwise. Brush all sides with olive oil.
Step 3

Place halves cut-side down on a baking sheet and bake 25 minutes.
Step 4

Brush onion, garlic and red pepper with oil; add to eggplant.
Step 5

Bake 25-30 minutes longer or until vegetables are tender.
Step 6

Cool eggplant; scoop out flesh and place in a food processor or wooden bowl.
Step 7

Squeeze garlic pulp from skins, peel red pepper, and add to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper.
Step 8

Process or finely chop by hand. Do not puree.
Step 9

Mix in 3 ounces of the feta cheese and spoon mixture into a serving bowl.
Step 10

Sprinkle remaining feta cheese around the edge of mixture; mound parsley in the center.
Step 11

Serve with pita bread or crackers.
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