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
It is quite possible to track the history of recipes far back into distant history, in truth as far back as ancient Egypt, and possibly even further than that. Interesting though that maybe, sadly, these early cook books were just basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to historians are a few clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. During Roman times 25BC a roman called Apicius wrote a few documents which described recipes cooked by the Romans. In his works, Apicius recounts how the roman meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of Roman times made use of many spices, including a few you will know such as thyme, rue and dill. During the following few hundred years, the powerful and rich competed to offer the most extravagent meals, and as a result the best cooks and their recipes were at a premium. Even so, it was during the 1800s that cooking and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Baked Eggplant Appetizer recipe.
