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Turkish eggplant

Yield: 6 Servings

Ingredients:

• 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

Instructions:

-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 using). MAKES: 6 SERVINGS

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