Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Baked Eggplant Appetizer

StarStarStarStarEmpty star

Your rating

Baked Eggplant Appetizer

Absolutely delicious. First time I made an eggplant dip, and it was surprisingly tasty. The mixture of roasted bell peppers, eggplants, feta cheese, garlic and onion was so yummy and flavorful.

 

Yield

6 servings

Prep

30 min

Cook

60 min

Ready

90 min
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 large eggplant
* Camera
1 x olive oil
* Camera
1 large onions
peeled and quartered
Camera
3 each garlic cloves
unpeeled
Camera
1 each sweet red bell peppers
halved and seeded
Camera
1 teaspoon oregano
fresh, chopped
Camera
2 teaspoons lemon juice
Camera
1 tablespoon olive oil
Camera
teaspoon salt
Camera
teaspoon black pepper
Camera
4 ounces feta cheese
crumbled
Camera
2 tablespoons parsley leaves
fresh, chopped
Camera
1 x pita bread
or crackers
*

Ingredients

Amount Measure Ingredient Features
1 large eggplant
* Camera
1 x olive oil
* Camera
1 large onions
peeled and quartered
Camera
3 each garlic cloves
unpeeled
Camera
1 each sweet red bell peppers
halved and seeded
Camera
5 ml oregano
fresh, chopped
Camera
1E+1 ml lemon juice
Camera
15 ml olive oil
Camera
0.6 ml salt
Camera
0.6 ml black pepper
Camera
115.6 ml/g feta cheese
crumbled
Camera
3E+1 ml parsley leaves
fresh, chopped
Camera
1 x pita bread
or crackers
*

Directions

Preheat oven to 350℉ (180℃).

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 to 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.



* not incl. in nutrient facts Arrow up button

Comments


Liz

Oh, I love dips like this! Healthy and delicious!!!

happyzhangbo   

Thanks, Liz! The dip was very tasty and very healthy too. I had trouble to stop eating it :-)

Madison Smith

LOVE eggplant. And somehow I have never thought of using it in a dip at home. This recipe sounds fantastic so I will keep it in mind for my next get together. Thanks for sharing!

happyzhangbo   

You are welcome, Madison. Hope you will enjoy this tasty dip too. Happy Cooking :-)

lynn in ma

Oh, this is right up my alley! Looks fantastic. Will let you know soon how it comes out.

happyzhangbo   

Lynn, you will love it. I was completely addicted to this dip, and I also made some bread crackers to serve with it. Absolutely delicious!

anita108

This is an Indian dish call bartha, it uses different spices.

Donna

Sounds delicious. Can I make this a day ahead? I want to bring this to a pool party this weekend.

 

 

Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 7259% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 186mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 15% Vitamin C 51%
Calcium 8% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe