Recipe number 67744 is

Turkish Eggplant

The ingredients are:
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

The recipe yield is:
6 Servings

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

Vegetables; Turkish; Low-Cal

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