Amount
Ingredient
Preparation



1
large
eggplant





1
x
olive oil





1
large
onion

peeled and quartered



3
each
garlic cloves

unpeeled



1
each
red bell pepper

halved and seeded



1
teaspoon
oregano

fresh, chopped



2
teaspoons
lemon juice





1
tablespoon
olive oil





1/8
teaspoon
salt





1/8
teaspoon
pepper





4
ounces
feta cheese

crumbled



2
tablespoons
parsley

fresh, chopped



1
x
pita bread

or crackers

 Preheat oven to 35 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 25-3 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.