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


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.

About Baked Eggplant Appetizer

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