Prophets…declare what God will do and what God requires. They speak the truth that people often do not want to hear. This rubs against the grain of a culture that treats religion as a consumer item. Those who adjust the Word of God to meet market trends, assuming the consumer is always right, are simply peddlers (2 Cor. 2:17). Those who come to religion assuming that the chief goal of God is to glorify humankind and asking, “What will it all get me?” receive only spiritual chaff.

David Garland

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables, Grains		Appetizers, Cheese/eggs, Harned 1994, Herbs, Vegetables	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Religion is external, faith is internal.”