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Turkish Eggplant

 

109

Yield

6

servings

Prep

70

min

Cook

110

min

Ready

180

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

3 each eggplant
about 1 pound each
*
¼ cup olive oil
6 each onions
sliced
6 each garlic cloves
minced
6 each tomatoes
peeled, seeded, chopped
½ cup parsley leaves
minced
2 tablespoons lemon juice
1 x black pepper
*
1 x Parmesan cheese
grated
*

Directions

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 teaspoon of the oil.

Bake on baking sheet about 40 minutes until tender.

Scoop out pulp, leaving ½ 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 350℉ (180℃) F oven for 20 to 30 minutes or until very soft.

 

* not incl. in nutrient facts

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Comments

lynn in ma
Leicester, MA, United States
 almost 9 years ago

Made this twice and everyone, honestly, couldn't get enough of it. Truly an outstanding recipe. Thanks.

Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 16153% of calories from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 6g
Vitamin A 29% Vitamin C 59%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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