Turkish Eggplant

1. 1

   Remove stems from eggplant; halve lengthwise.

2. 2

   Sprinkle with salt; let drain colander for 45 minutes.

3. 3

   Rinse; pat dry.

4. 4

   Brush cut sides of eggplants with 1 teaspoon of the oil.

5. 5

   Bake on baking sheet about 40 minutes until tender.

6. 6

   Scoop out pulp, leaving 1/2 inch thick shell; chop pulp.

7. 7

   In Dutch oven, heat remaining oil over medium heat and cook onions until softened, about 10 minutes.

8. 8

   Add garlic and tomatoes; bring to a boil.

9. 9

   Reduce heat and simmer, uncovered for 25 to 30 minutes or until thickened.

10. 10

    Stir in chopped eggplant, parsley, lemon juice and salt and pepper to taste.

11. 11

    Spoon into eggplant shells; bake on lightly greased baking sheet in 350F (180C) F oven for 20 to 30 minutes or until very soft.

No additional tips available.