Turkish Eggplant Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3: Eggplants, about 1 lb each
1/4 cup: Olive oil,
6: Onions, sliced
6: Garlic cloves, minced
6: Tomatoes, peeled, seeded & chopped
1/2 cup: Parsley, minced
2 tbsp: Lemon juice pepper,
Parmesan cheese, grated opt
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 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). MAKES: 6 SERVINGS
Source from luhu.jp
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). MAKES: 6 SERVINGS
Source from luhu.jp