Turkish Eggplant

Recipe Ingredients

3		Eggplants - about 1 lb each
1/4 cup	59ml	Olive oil
6		Onions - sliced
6		Garlic cloves - minced
6		Tomatoes; peeled - seeded &
1/2 cup	46g / 1.6oz	Parsley - minced
2 tablespoons	30ml	Lemon juice - pepper
		Parmesan cheese - grated opt

Recipe Instructions

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).

Source:
Mrs. Andrew R. Quenton

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