Categories: Appetizers, Cheese/eggs, Harned 1994, Herbs, Vegetables 
      Yield: 6 servings 
  
      1 lg Eggplant 
           Olive oil 
      1 lg Onion; peeled & quartered 
      3    Garlic cloves; unpeeled 
      1    Red bell pepper 
           -- halved and seeded 
      1 ts Oregano; chopped 
      2 ts Lemon juice 
      1 tb Olive oil 
    1/8 ts Each salt and pepper 
      4 oz Feta cheese; crumbled 
      2 tb 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. 
   
  Yield: 6 to 8 servings. 
   
  From 1994 Shepherd's Garden Seeds Catalog, pg. 19.  Posted by Cathy 
  Harned.