Turkish Eggplant

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Turkish Eggplant

 

3 eggplants, about 1 lb. each

1/4 cup olive oil

6 onions, sliced

6 garlic cloves, minced

6 tomatoes, peeled, seeded

1/2 cup parsley, minced

2 tablespoons lemon juice

pepper

parmesan cheese, grated

 

Remove stems from eggplant; halve lengthwise. Sprinkle with salt; let drain

colander for 45 minutes. Rinse; pat dry. Brush cut sides of eggplants with 1 tsp

of the oil. Bake on baking sheet about 40 minutes until tender. Scoop out pulp,

leaving 1/2 inch thick shell; chop pulp.

In Dutch oven, heat remaining oil over medium heat and cook onions until

softened, about 10 minutes. Add garlic and tomatoes; bring to a boil. Reduce

heat and simmer, uncovered for 25 to 30 minutes or until thickened. Stir in

chopped eggplant, parsley, lemon juice and salt and pepper to taste. Spoon into

eggplant shells; bake on lightly greased baking sheet in 350 degree oven

for 20 to 30 minutes or until very soft. Sprinkle with cheese (if using).

Makes 6 servings.