Baked Eggplant Appetizer
 
1  large Eggplant      
            Olive oil      
1  large    Onion -- peeled & quartered      
3  Garlic cloves -- unpeeled      
1  Red bell pepper -- - halved and seeded      
1  teaspoon    Oregano -- chopped      
2  teaspoons    Lemon juice      
1  tablespoon    Olive oil      
1/8 teaspoon    Each salt and pepper      
4  ounces    Feta cheese -- crumbled      
2  tablespoons    Parsley -- chopped
Pita bread or crackers

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.

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Calendar 02/02 to 02/12/12

Davis Gaffga’s photo of the Finalborgos of Catena’s market is one of many images in his exhibit of Southampton shopkeepers on view at the Southampton Historical Museum’s Rogers Mansion through April 28. Outdoors SAT FEB 4 Heart of Springs Tour with East Hampton Trails Preservation Society. 10 a.m. Join the village historian “town crier” and tour the heart [...]