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Baked Eggplant
Recipe By:
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Vegetables
Categories: Baked
1 large eggplant
Olive oil
1 large onion, peeled and quartered
3 garlic cloves, unpeeled
1 red bell pepper; halved and chopped
1 teaspoon of oregano, chopped
2 teaspoons of lemon juice
1 tablespoon of Olive oil
1/8 teaspoon each of salt and pepper
4 ounces of Feta cheese, crumbled
2 tablespoons of parsley, chopped
Pita bread or crackers |
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Cost: $$ - Preparation Time: 25 minutes Difficulty Level: 2 - Servings: 6-8 Preheat oven to 350ºF. 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 wood bowl. Squeeze garlic pulp from skins, peel red pepper, and add to eggplant along with onion, oregano, lemon juice, olive oil and 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 the mixture; place parsley in the center. Serve with fresh bread, pita bread or crackers. Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <trp-mailing-list@gourmetconnection.com> on Dec 15, 1998, converted by MM_Buster v2.0l.
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