Turkish Stuffed Eggplant (Aubergine)

"I found this on another website. It looks really good, and it's healthy with only 2 grams of fat and 71 calories per serving."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
11
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees. Spray a large shallow baking dish with canola spray.
  • 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.
  • 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 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am a 22 year old vegan. I love cooking and making food look pretty. I prefer to cook healthy foods for myself, but usually I'll go for the comfort foods for everyone else I cook for. (Except for my father. He's diabetic.)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes