Title: Turkish Eggplant
Categories: Vegetable Turkish Lowcal
Yield: 6 Servings

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 pepper
		Parmesan cheese;grated opt

Iman Bayeldi This is a fat reduced version; "...the original recipe had a whopping 43 g fat per serving, we cut the oil from 1 cup to 1/4 cup)."

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

Per serving: 185 calories, 4 g protein, 10 g fat, 23 g, carbohydrate, very high source fibre. SOURCE: "Make it Better than Ever" ("trim fat from your fabvorite recipes" in Canadian Living magazine Oct 1991 posted by Anne MacLellan

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