Turkish Eggplant

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.