Turkish Stuffed Eggplant (version II)
4 - 6 baby or Japanese eggplants
Cut a lengthwise slit about 3/4 of the way through the eggplants to within 1/2 inch of each end, forming a pocket.
1/4 cup (60 ml) olive oil
1 medium onion, finely chopped
6 - 8 cloves garlic, finely chopped
2 small tomatoes, cored and chopped
1/2 cup chopped fresh parsley
salt and freshly ground pepper to taste
Sprinkle the inside of the eggplants with salt and let rest slit side down on paper towels for 45 minutes. Rinse and dry the eggplants.
Heat 1 tablespoon of the olive oil in a skillet over moderate heat and sauté the onion until tender but not brown, about 10 minutes. Add the garlic and sauté 1 minute. Remove from the heat and stir in the tomatoes, parsley, salt, and pepper.
Heat 2 tablespoons of the oil in a skillet over moderate heat and sauté the eggplants until golden brown on all sides.
Arrange the eggplants slit side up in a baking dish and fill each with stuffing. Drizzle with the remaining oil and add about 1/2 cup water to the baking dish. Cover tightly and bake in a preheated 350F oven for 1 hour.
Serve warm, chilled, or at room temperature.
Serves 4 to 6.
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