Baked Eggplant

1.INGREDIENTS

   1      large         Eggplant

                        Olive oil

   1      large         Onion — peeled & quartered

   3                    Garlic cloves — unpeeled

   1                    Red bell pepper — – halved and seeded

   1      teaspoon      Oregano — chopped

   2      teaspoons     Lemon juice

   1      tablespoon    Olive oil

     1/8  teaspoon      Each salt and pepper

   4      ounces        Feta cheese — crumbled

   2      tablespoons   Parsley — chopped

                        Pita bread or crackers

2.COOKING DIRECTIONS

Preheat oven to 350 F.

Halve eggplant lengthwise.  Brush all sides with olive oil.  Place halves cut-side down on a baking sheet.  Bake 25 minutes.  Brush

onion, garlic and red pepper with oil; add to eggplant.  Bake 25-30

minutes longer or until vegetables are tender.

Cool eggplant; scoop out flesh and place in a food processor or wooden

bowl.

Squeeze garlic pulp from skins, peel red pepper, and a

dd to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper. Process or finely chop by hand.  Do not puree.  Mix in 3 oz. of the feta cheese.

Spoon mixture into a serving bowl.  Sprinkle remaining feta cheese around the edge of mixture; mound parsley in the center.  Serve with pita bread or crackers.

Related posts:

1. Turkey Kibbe Kebabs with Two Sauces
2. Buttermilk Baked Chicken
3. Bacon and Cheese Frittata
4. Loaded Twice-Baked Potatoes
5. Bacon and Baked Potato Soup

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Posted by Sandy Bloom on Mar 3 2008. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry