Turkish Eggplant Recipe

Step 1

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.

Step 2

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

Things You'll Need

  • 3 Eggplants;about 1 lb each
  • 1/4c Olive oil
  • 6 Onions;sliced
  • 6 Garlic cloves;minced
  • 6 Tomatoes;peeled, seeded &
  • -chopped
  • 1/2c Parsley;minced
  • 2tb Lemon juice
  • -pepper
  • Parmesan cheese;grated opt

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