Ingredients Jump to Instructions ↓

  1. 1 large eggplant olive oil

  2. 1 large onion -- peeled and -- quartered

  3. 3 cloves garlic -- unpeeled

  4. 1 red bell pepper -- - halved and seeded

  5. 1 teaspoon chopped fresh oregano

  6. 2 teaspoons fresh lemon juice

  7. 1 tablespoon olive oil

  8. 1/8 teaspoon salt and pepper

  9. 4 ounces feta cheese -- crumbled

  10. 2 tablespoons chopped fresh parsley pita bread or crackers

Instructions Jump to Ingredients ↑

  1. Preparation : 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. 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 add 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 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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