Baked eggplant appetizer
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Baked eggplant appetizer
  Eggplant    Appetizers    Herbs    Vegetables  
Last updated 6/12/2012 1:06:07 AM. Recipe ID 31459. Report a problem with this recipe.
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      Title: Baked eggplant appetizer
 Categories: Appetizers, Cheese/eggs, Harned 1994, Herbs, Vegetables
      Yield: 6 Servings
 
      1 lg Eggplant
           Olive oil
      1 lg Onion; peeled & quartered
      3    Garlic cloves; unpeeled
      1    Red bell pepper
           -- halved and seeded
      1 ts Oregano; chopped
      2 ts Lemon juice
      1 tb Olive oil
    1/8 ts Each salt and pepper
      4 oz Feta cheese; crumbled
      2 tb Parsley; chopped
           Pita bread or crackers
 
  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.
  




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Recipe ID 31459 (Apr 03, 2005)

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