Turkish Stuffed Eggplant
6 small eggplants
Preheat the oven to 350. Cut the eggplants in half lengthwise and bake for 10 minutes. Do not turn off the oven. Let the eggplants cool, then press out the juices.
3 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 28 ounce can plum tomatoes, drained and chopped
1/4 cup currants
2 cloves garlic, chopped
1 teaspoon tomato paste
1/2 teaspoon tomato paste
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/8 teaspoon cayenne
2 tablespoons sliced almonds
2 tablespoons minced fresh parsley
Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add half of the tomatoes, the currants, garlic, tomato paste, allspice, salt, and cayenne. Cook for 5 minutes.
Cut a long slit to form a pocket in each eggplant half and stuff with the onion mixture. Sprinkle the remaining tomatoes on top of the stuffed eggplants. Scatter the almonds on top and sprinkle with the remaining tablespoon oil. Bake for 30 minutes or until the eggplants are tender. Allow to cool before serving. Serve garnished with the minced parsley.
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