| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
|
6 |
servings |
INGREDIENTS
| 1 |
lg |
Eggplant |
|
|
Olive oil |
| 1 |
lg |
Onion; peeled and 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
Cost: $$ - Preparation Time: 25 minutes
Difficulty Level: 2 - Servings: 6-8
1. Preheat oven to 350F.
2. Halve eggplant lengthwise. Brush all sides with olive oil.
3. Place halves cut-side down on a baking sheet.
4. Bake 25 minutes.
5. Brush onion, garlic and red pepper with oil; add to eggplant.
6. Bake 25-30 minutes longer or until vegetables are tender.
7. Cool eggplant; scoop out flesh and place in a food processor or
wood bowl.
8. Squeeze garlic pulp from skins, peel red pepper, and add to
eggplant along with onion, oregano, lemon juice, olive oil and salt
and pepper.
9. Process or finely chop by hand. Do not puree.
10. Mix in 3 oz. of the Feta cheese.
11. Spoon mixture into a serving bowl.
12. Sprinkle remaining feta cheese around the edge of the mixture;
place parsley in the center.
13. Serve with fresh bread, pita bread or crackers.
Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet
Connection <trp-mailing-list@gourmetconnection.com> on Dec 15, 1998,
converted by MM_Buster v2.0l.
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