1 large eggplant
1 olive oil
1 large onion, peeled & quartered
3 garlic cloves, unpeeled
1 red bell pepper - halved and seeded
1 tsp oregano, chopped
2 tsp lemon juice
1 tbsp olive oil
1/8 tsp each salt and pepper
4 oz feta cheese, crumbled
2 tbsp parsley, chopped
1 pita bread or crackers
Directions
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.
Servings: 6 servings
Baked Eggplant Appetizer Recipe brought to you by Recipe Ideas
Categories: Appetizer; Eggplant; Vegetable
The History of Recipes
We are able to read the history of meal recipes far back into the far past, in truth as far back into history as the ancient Egyptians, and possibly even further. Interesting though that is, in the main part, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the romans around 25BC a roman called Apicius created a few scripts which described recipes enjoyed by the Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main course and dessert, a style of dining still practiced today. Additionally, he describes how the chefs of Roman times made use of many different aromatic flavors, including some that we all recognise like thyme, rue and parsley. During the next few centuries, the families of Europe tried to serve up the most exotic banquets, and as a consequence, chefs and their recipe collections were much in demand. However, it was during the nineteenth century that fine cookery and recipe collections became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. The revolution that is television gave us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Baked Eggplant Appetizer recipe.
