Baked Eggplant Appetizer

Course : Eggplant
Serves: 6
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1 large eggplant
2 tablespoons olive oil
1 large onion -- peeled and quartered
3 cloves garlic -- unpeeled
1 medium red bell pepper -- - halved and seeded
1 teaspoon oregano -- chopped
2 teaspoons lemon juice
1 tablespoon olive oil
1/8 teaspoon salt and pepper
4 ounces feta cheese -- crumbled
2 tablespoons parsley -- chopped
1 package pita bread or crackers

Preparation / Directions:

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 a dd to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper. Process or finely chop by hand. Do not puree. Mi x 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 w ith pita bread or crackers.

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