• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Turkish Eggplant

  • Recipe Submitted by on

Category: Turkish, Vegetables, Low Calorie

 Ingredients List

  • 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


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

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