Turkish eggplant Recipe

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Turkish eggplant

Artist:	_	Yield:	6
Categories:	Arabic, Eastern European, Eggplant, European, Middle Eastern, Turkish, Vegetables	Rating:	0
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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

Procedures:

1	Remove stems from eggplant; halve lengthwise.
2	Sprinkle with salt; let drain colander for 45 minutes.
3	Rinse; pat dry.
4	Brush cut sides of eggplants with 1 tsp of the oil.
5	Bake on baking sheet about 40 minutes until tender.
6	Scoop out pulp, leaving ?inch thick shell; chop pulp.
7	In dutch oven, heat remaining oil over medium heat and cook onions until softened, about 10 minutes.
8	Add garlic and tomatoes; bring to a boil.
9	Reduce heat and simmer, uncovered for 25 to 30 minutes or until thickened.
10	Stir in chopped eggplant, parsley, lemon juice and salt and pepper to taste.
11	Spoon into eggplant shells; bake on lightly greased baking sheet in 350f oven for 20 to 30 minutes or until very soft.
12	Sprinkle with cheese (if using).
13	Makes: 6 servings