Baked Eggplant Appetizer

Baked Eggplant Appetizer
Serves 6-8 as an appetizer

l large fresh picked garden eggplant
4 to 6 Tablespoons virgin olive oil
1 large yellow onion, peeled and quartered
8 cloves fresh unpeeled garlic
1 large fresh garden picked red bell pepper, halved and seeded
1 teaspoon freshly picked oregano, chopped
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon sea salt or plain salt
1/8 teaspoon freshly ground pepper
4 ounces fresh feta cheese, crumbled
1 1/2 Tablespoons freshly chopped garden parsley

Preheat over 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 and arrange alongside eggplant. Bake 25 to 30 minutes longer, or until vegetables are tender. Cool vegetables enough to handle.

Scoop out flesh of eggplant and place in a food processor or wooden bowl. Squeeze garlic pulp from skins and peel the red pepper. Add both to eggplant along with onion, oregano, lemon juice, 1 Tablespoon olive oil, salt, and pepper. Process or finely chop by hand. Do not puree. Mix in 3 ounces of the cheese. Taste and adjust seasoning if necessary. Spoon mixture into a chilled serving bowl. Sprinkle remaining cheese around the edge of mixture. Place parsley in the center. Serve with crackers or pita bread.