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Baked Eggplant Appetizer

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Eggplant (large)

  2. Olive oil

  3. 1 Onion - peeled and (large) quartered

  4. 3 Garlic cloves - unpeeled

  5. 1 Red bell pepper - - halved and seeded

  6. 1 teaspoon 5ml Chopped fresh oregano

  7. 2 teaspoons 10ml Fresh lemon juice

  8. 1 tablespoon 15ml Olive oil

  9. 1/8 teaspoon 0.6ml Salt and pepper

  10. 4 oz 113g Feta cheese - crumbled

  11. 2 tablespoons 30ml Chopped fresh parsley

  12. Pita bread or crackers

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. Halve eggplant lengthwise. Brush all sides with olive oil. Place halves cut-side down on a baking sheet. Bake 25 minutes.

  2. 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.

  3. Squeeze garlic pulp from skins, peel red pepper, and add to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper. Process or finely chop by hand. Do not puree.

  4. Mix in 3 ounces of the feta cheese. Spoon mixture into a serving bowl. Sprinkle remaining feta cheese around the edge of mixture; mound parsley in the center.

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