| 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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