Turkish Eggplant

Ingredients:

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

Method:

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 fiber.