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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Grains, Dairy Turkish Vegetables, Turkish, Low-cal 6 Servings

INGREDIENTS

3 Eggplants;about 1 lb each
1/4 c Olive oil
6 Onions;sliced
6 Garlic cloves;minced
6 Tomatoes;peeled, seeded & chopped
1/2 c Parsley;minced
2 tb Lemon juice pepper
Parmesan cheese;grated opt

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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