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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 105
% Daily Value**
Total Fat 7g
11%
Saturated Fat 4g
6%
Unsaturated Fat 0g
Cholesterol 20mg
7%
Sodium 327mg
14%
Total Carbohydrate 7g
2%
Dietary Fiber 3g
13%
Sugars 3g
Protein 4g
Vitamin A  12%Vitamin C  43%
Calcium  13%Iron  3%
Potassium  7%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Eggplant Appetizer

Date Added: July 17, 2009

Ingredients:

1 Eggplant
4 Ounces Feta Cheese crumbled
2 Teaspoons Lemon Juice fresh
2 Tablespoons Parsley chopped
1 Tablespoon Olive Oil
1 Red Bell Pepper
3 Cloves Of Garlic unpeeled
1 Onion peeled & quartered
1/8 Teaspoon Salt
1 Teaspoon Oregano chopped
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Directions:

1. Preheat oven to 350 F Halve eggplant lengthwise.

2. Brush all sides with olive oil. Place halves cut-side down on a baking sheet.

3. Bake 25 minutes. Brush onion, garlic and red pepper with oil; add to eggplant.

4. Bake 25-30 minutes longer or until vegetables are tender.

5. Cool eggplant; scoop out flesh and place in a food processor or wooden bowl.

6. Squeeze garlic pulp from skins, peel red pepper, and add to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper.

7. Process or finely chop by hand. Do not puree.

8. Mix in 3 oz. of the feta cheese. Spoon mixture into a serving bowl.

9. Sprinkle remaining feta cheese around the edge of mixture; mound parsley in the center.

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Dietary Notes:
This recipe is low-cholesterol with 19.67mg per serving

This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 43% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Bell Pepper, Eggplant, Cheese, Sulfites, Garlic, Fructose Malabsorption, Onion, Olive Oil allergies.
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