Roasted Eggplant Spread

Our Sunday dinners usually welcome the family with fried meatballs and some sort of hors d’oeuvre.  Eggplant spread can be made ahead of time and served when everyone arrives. 

• 1 large eggplant
• 2 T olive oil
• ¾ c feta cheese, crumbled
• ⅓ c fresh parsley, chopped
• 2 T lemon juice
• ½ t kosher salt
• ½ t pepper
• baguette, sliced and toasted

Line a baking sheet with foil and set aside

Preheat oven to 400 degrees.

Pierce the eggplant with a fork in several places.  Brush the eggplant with olive oil, place on the prepared baking sheet, and bake for forty minutes.  Remove from oven and cool.

Cut the eggplant in half and scrape into a medium bowl.   Stir in olive oil, cheese, parsley, lemon juice and the salt and pepper. Sprinkle with the additional parsley. Serve with the toasted baguette rounds.