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Name: Turkish Eggplant
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c olive oil; Parmesan cheese;grated opt; 6 Onions;sliced; 6 Garlic cloves;minced; 3 Eggplants;about 1 lb each; 2 tb Lemon juice; 6 Tomatoes;peeled, seeded &; 1/2 c Parsley;minced

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INGREDIENTS

1/4 c olive oil
Parmesan cheese;grated opt
6 Onions;sliced
6 Garlic cloves;minced
3 Eggplants;about 1 lb each
2 tb Lemon juice
6 Tomatoes;peeled, seeded &
1/2 c Parsley;minced

Servings

INSTRUCTIONS

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

NOTES

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Nutrition

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Serving Size: 1 Serving (12g)
Recipe Makes: 6 Servings

Calories: 22
Calories from Fat: 20 (91%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 12.6mg		0 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.8g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 22

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