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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 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.

 

 

 

 

 

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