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1
*Note: 8 canned plum tomatoes, sliced, may be substituted for the 5 fresh.
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2
Wash the eggplants, cut off the stem end if using large ones and cut in half lengthwise.
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3
With the tip of a sharp knife, make at least 3 lengthwise slashes on the cut sides of the eggplants, being careful not to pierce the skin on the opposite side.
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4
Sprinkle with salt and let stand for 30 minutes.
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5
Rinse with cold water, dry, and invert to drain.
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6
Meanwhile, put the onions in a small pan with the 1/2 cup water and simmer a few minutes.
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7
Drain and discard the water or save for soup.
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8
In a medium frying pan, heat 2 tablespoons of the oil and saute the onions until soft, then put approximately a third of them in the bottom of a buttered casserole large enough to accomodate all the eggplants.
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9
Set 4 to 5 tomato slices over the onions in the casserole and add the rest of the tomatoes to the onion remaining in the frying pan.
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10
Saute onions and tomatoes for 10 minutes, then stir in all but 2 tablespoons of the parsley and remove from the heat.
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11
Set the eggplants into the casserole, tuck a slice of garlic into each eggplant slash, and stuff the slashes with the filling, allowing some to cover the top of the eggplant.
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12
Season lightly with salt, pepper, and a pinch of sugar, then dribble the remaining oil and chopped parsley over the eggplants.
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13
Cover the casserole with a lid or aluminum foil and bake in a moderate oven (350 F) for 30 to 40 minutes, until fork-tender, removing the cover during the last 10 minutes, to allow the sauce to thicken.
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14
Garnish with parsley and serve warm.
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15
Note: This is excellent as a first course of a subsequently light meal topped with fresh fruit and Turkish coffee.
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16
If you wish, you may leave the eggplants whole, slash one side and remove some of the pulp with a small spoon.
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17
This pulp is then sauteed with the filing and stuffed into the eggplant, a very attractive method for the smaller eggplants.
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18
As you might suspect, both variations may also be prepared on top of the stove.
