 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Rumor has it that a Turkish woman experimenting in her kitchen came up with a recipe similar to this. Her husband loved it and passed the recipe around, making it a familiar Turkish dish. Ingredients:
2 medium eggplants (about 1-1/4 lbs. each) |
4 tablespoons olive oil |
2 medium onions, chopped (about 2 cups) |
4 garlic cloves, minced |
4 large tomatoes, seeded and chopped (about 6 cups) |
1 1/4 cups italian-style dry breadcrumbs, divided |
1 teaspoon salt |
1 1/2 teaspoons pepper |
3/4 cup water |
Directions:
1. Preheat the oven to 350 degrees. Cut the eggplants lengthwise and scoop out the centers, leaving shells 1/2-inch thick and setting aside the insides. Brush the rims lightly with oil.
2. Cut the eggplant insides into 1/2-inch cubes. Place the remaining oil in a medium-sized saucepan and saute the onions for 5 minutes, until tender. Add the garlic and cook for 3 more minutes. Add the eggplant cubes and the tomatoes and cook for 8-10 minutes more. Add 1 cup bread crumbs, salt, and pepper; set aside.
3. Meanwhile, place the eggplant shells cut side up in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray. Fill the centers with the eggplant mixture. Top each sell with 1 T. bread crumbs. Pour the water into the baking dish and bake for 45-50 minutes or until the insides are hot and the shells are tender.
|
|