Baked Eggplant Appetizer Recipe
1 big Eggplant
Crackers or pita bread
4 ozs. Crumbled Feta cheese
2 tsps. Lemon juice
Olive oil
1 peeled & quartered big Onion
3 unpeeled garlic cloves
1 seeded & halved red bell pepper
1 tsp. chopped oregano
1 tbsp. Olive oil
2 tbsps. Chopped Parsley
1/8 tsp. Each of pepper & salt
Oven should be preheated to around 350′ F. Eggplant should be sliced in half, lengthwise. All the sides of the eggplant should be brushed with the olive oil then place the eggplant halves with the cut-side facing down onto a baking sheet.
Cook in the oven for 25-30 mins.
The red bell peppers, garlic & onions should also be brushed with the olive oil then add them to the eggplant in the oven then bake for 25-30 mins. more or just until the vegetables become tender.
Let the eggplants cool and scoop out the flesh then put the flesh inside a wooden bowl or food processor.
Squeeze pulp out from the garlic, red bell peppers should be peeled then add all of those to the eggplant together with the pepper, salt, olive oil, lemon juice, oregano and onions in the food processor but make sure to not puree them.
To the processor add in 3 ounces of crumbled feta & place them onto a serving platter or bowl then sprinkle the feta all over the edges of the mixture and place a mound of parsley in its middle.
Serve together with crackers or pita breads.
