Turkish Eggplant
Yield
6 servingsPrep
70 minCook
110 minReady
180 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
eggplant
about 1 pound each |
*
|
| 59 | ml |
olive oil
|
|
| 6 | each |
onions
sliced |
|
| 6 | each |
garlic cloves
minced |
|
| 6 | each |
tomatoes
peeled, seeded, chopped |
|
| 118 | ml |
parsley leaves
minced |
|
| 3E+1 | ml |
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.
