Turkish Stuffed Eggplant (Aubergine) |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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It looks really good, and it's healthy with only 2 grams of fat and 71 calories per serving. Ingredients:
canola oil cooking spray |
4 japanese eggplants, stems removed, cut in half lengthwise |
1/2 teaspoon salt, divided |
3 garlic cloves, minced |
1 medium yellow onion, diced |
4 medium tomatoes, ripe & seeded and coarsely chopped |
1/4-1/2 teaspoon ground allspice |
1/2 cup flat-leaf italian parsley, chopped |
2 teaspoons fresh lemon juice |
fresh ground black pepper |
2 ounces feta cheese, crumbled |
Directions:
1. Preheat oven to 350 degrees. Spray a large shallow baking dish with canola spray.
2. Scoop out flesh from eggplants, cut into chunks and reserve. Sprinkle inside of the shells lightly with 1/4 teaspoon with salt. Place upside down on paper towels. Let stand 15 minutes.
3. Meanwhile, spray large skillet with cooking spray. Cook garlic and onion over medium-high heat until browned, about 10 minutes.
4. Add tomatoes, reserved eggplant flesh and allspice. Cook over medium heat, stirring frequently, until just tender, about 10 minutes.Stir in parsley, lemon juice, remaining salt and pepper.
5. Pat eggplant shells dry with paper towels. Spoon eggplant mixture loosely into shells.
6. Place filled shells in prepared baking dish. Cover with foil and bake until shells are tender, about 40 minutes.
7. Remove foil; sprinkle tops evenly with feta cheese. Bake for 10 more minutes, then serve.
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