Baked Eggplant Appetizer Recipe


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Baked Eggplant Appetizer Recipe from Recipes 4U

 

Baked Eggplant Appetizer Recipe

Recipe Ingredients

1 large eggplant
1 olive oil
1 large onion, peeled & quartered
3 garlic cloves, unpeeled
1 red bell pepper - halved and seeded
1 tsp oregano, chopped
2 tsp lemon juice
1 tbsp olive oil
1/8 tsp each salt and pepper
4 oz feta cheese, crumbled
2 tbsp parsley, chopped
1 pita bread or crackers

Recipe Preparation

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 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 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.

Yield: 6 to 8 servings.

From 1994 Shepherd's Garden Seeds Catalog, pg. 19. Posted by Cathy
Harned.

 

 

Servings: 6

 

 

 

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Baked Eggplant Appetizer Recipe from the Recipes-4U Cookbook

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This Baked Eggplant Appetizer Recipe is one of our Vegetable Recipes, which have been assembled from our own collection and open source collections. Clearly, with in excess of 50,000 recipes in the collection it is not possible to prepare and test every single one, so take care and plan carefully. If a recipe appears to be wrong, let us know.


 

Baked Eggplant Appetizer Recipe

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