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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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