Baked Eggplant Appetizer
Grrrrrgh!
Course : Dips
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         eggplant
                        olive oil
   1      large         onion -- peeled and
                        -- quartered
   3      cloves        garlic -- unpeeled
   1                    red bell pepper -- - halved and seeded
   1      teaspoon      chopped fresh oregano
   2      teaspoons     fresh lemon juice
   1      tablespoon    olive oil
     1/8  teaspoon      salt and pepper
   4      ounces        feta cheese -- crumbled
   2      tablespoons   chopped fresh parsley
                        pita bread or crackers
 

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.