Guest guest Posted October 25, 2008 Report Share Posted October 25, 2008 Turkish Eggplant 3 eggplants, about 1 lb each 1/4 cup olive oil 6 onions, sliced 6 garlic cloves, minced 6 tomatoes; peeled, seeded and peeled 1/2 cup parsley, minced 2 tablespoons lemon juice, pepper parmesan cheese, grated optional 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 350F oven for 20 to 30 minutes or until very soft. Sprinkle with cheese (if using). Makes 6 servings. Quote Link to comment Share on other sites More sharing options...
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