Turkish Stuffed Eggplant (Aubergine) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This savory recipe can also be made with zucchini or yellow squash instead of eggplant. Points 1. Ingredients:
nonstick cooking spray |
4 small eggplants, stems removed, cut in half lengthwise |
1/2 teaspoon salt, divided |
3 garlic cloves, chopped |
1 medium yellow onion, chopped |
4 medium ripe tomatoes, seeded and coarsely chopped |
1/4-1/2 teaspoon ground allspice |
1/2 cup chopped fresh parsley |
2 teaspoons fresh lemon juice |
fresh ground black pepper, to taste |
2 ounces feta cheese, crumbled |
Directions:
1. Preheat oven to 350 degrees.
2. Spray large shallow baking dish with cooking spray.
3. Scoop out flesh from eggplants, cut into chunks and reserve.
4. Sprinkle inside of eggplant shells evenly with 1/4 teaspoon salt.
5. Place upside down on paper towels; let stand 15 minutes.
6. Meanwhile, spray large skillet with cooking spray.
7. Cook garlic and onion over medium-high heat until browned, about 10 minutes.
8. Add tomatoes, reserved eggplant flesh and allspice.
9. Cook over medium heat, stirring frequently, until eggplant is just tender, about 10 minutes.
10. Stir in parsley, lemon juice, remaining salt and pepper.
11. Pat eggplant shells dry with paper towels.
12. Spoon eggplant mixture loosely into shells.
13. Place filled shells in prepared baking dish.
14. Cover with foil and bake until shells are tender, about 40 minutes.
15. Remove foil; sprinkle tops evenly with feta cheese.
16. Bake for 10 more minutes, then serve.
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