Baked Eggplant Appetizer Recipe
Servings: 6
Ingredients
- 1 lrg Eggplant Extra virgin olive oil
- 1 lrg Onion, peeled & quartered
- 3 x Garlic cloves, unpeeled
- 1 x Red bell pepper halved and seeded
- 1 tsp Oregano, minced
- 2 tsp Lemon juice
- 1 Tbsp. Extra virgin olive oil
- 1/8 tsp Each salt and pepper
- 4 ounce Feta cheese, crumbled
- 2 Tbsp. Parsley, minced Pita bread or possibly crackers
Directions
- Preheat oven to 350 F.
- Halve eggplant lengthwise. Brush all sides with extra virgin olive oil. Place halves cut-side down on a baking sheet. Bake 25 min. Brush onion, garlic and red pepper with oil; add in to eggplant. Bake 25-30 min longer or possibly till vegetables are tender.
- Cold eggplant; scoop out flesh and place in a food processor or possibly wooden bowl. Squeeze garlic pulp from skins, peel red pepper, and add in to eggplant along with onion, oregano, lemon juice, extra virgin olive oil, salt and pepper. Process or possibly finely chop by hand. Don't puree. Fold in 3 ounce. of the feta cheese.
- Spoon mix into a serving bowl. Sprinkle remaining feta cheese around the edge of mix; mound parsley in the center. Serve with pita bread or possibly crackers.
- Yield: 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 6 servings | |
| Calories 102 | |
| Calories from Fat 57 | 56% |
| Total Fat 6.5g | 8% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 263mg | 11% |
| Potassium 238mg | 7% |
| Total Carbs 8.17g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.93g | 3% |
| Protein 3.87g | 6% |
