Turkish Stuffed Eggplant (Aubergine)

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READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Spray large shallow baking dish with cooking spray.
  • Scoop out flesh from eggplants, cut into chunks and reserve.
  • Sprinkle inside of eggplant shells evenly with 1/4 teaspoon salt.
  • Place upside down on paper towels; let stand 15 minutes.
  • Meanwhile, spray large skillet with cooking spray.
  • Cook garlic and onion over medium-high heat until browned, about 10 minutes.
  • Add tomatoes, reserved eggplant flesh and allspice.
  • Cook over medium heat, stirring frequently, until eggplant is just tender, about 10 minutes.
  • Stir in parsley, lemon juice, remaining salt and pepper.
  • Pat eggplant shells dry with paper towels.
  • Spoon eggplant mixture loosely into shells.
  • Place filled shells in prepared baking dish.
  • Cover with foil and bake until shells are tender, about 40 minutes.
  • Remove foil; sprinkle tops evenly with feta cheese.
  • Bake for 10 more minutes, then serve.
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