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
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