Turkish Stuffed Eggplant

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* Exported from MasterCook *

 

Turkish Stuffed Eggplant

 

Recipe By : Some Like It Hot - Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 small eggplants

3 tablespoons olive oil

1 large onion -- chopped

1 green bell pepper -- chopped

1 can plum tomatoes -- (28 ounce) drained

and chopped

1/4 cup currants

2 cloves garlic -- chopped

1 teaspoon tomato paste

1/2 teaspoon tomato paste

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/8 teaspoon cayenne

2 tablespoons sliced almonds

2 tablespoons minced fresh parsley

 

Preheat the oven to 350. Cut the eggplants in half lengthwise and bake for 10

minutes. Do not turn off the oven. Let the eggplants cool, then press out the

juices.

 

Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the

onion and bell pepper and sauté until softened, about 5 minutes. Add half of the

tomatoes, the currants, garlic, tomato paste, allspice, salt, and cayenne. cook

for 5 minutes.

 

Cut a long slit to form a pocket in each eggplant half and stuff with the onion

mixture. sprinkle the remaining tomatoes on top of the stuffed eggplants.

Scatter the almonds on top and sprinkle with the remaining tablespoon oil. Bake

for 30 minutes or until the eggplants are tender. allow to cool before serving.

Serve garnished with the minced parsley.

 

 

 

 

 

 

 

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