Turkish Stuffed Eggplant
From Sarah Woodward, The Classic Mediterranean Cookbook
- 4 medium eggplants
- 2 green peppers, cored, seeded
- 1 large onion
- 1 lb. plum tomatoes, peeled, seeded
- 1.75 c. olive oil
- 3 cloves garlic, chopped
- 1 tbs. tomato paste
- 1 tsp. sweet paprika
- 1 tsp. ground allspice
- 1/2 tsp. black pepper
- 3 tbs. fresh parsley, chopped
- Wash eggplants, leaving stems intact. With a sharp knife, make a
2-inch deep slit from the stalk to the base, being careful not to
cut through completely. Sprinkle salt into the slits, and set
aside for 20 min.
- Cut peppers into fine strips. Peel onion, cut in half, slice into
fine half-moons. Chop tomatoes.
- Heat 1/4 of the oil in a large skillet over medium heat. Add
peppers, onion, and garlic, and fry for 20 min., stirring
- Add tomatoes, tomato paste, spices, and half the parsley to
onion/pepper mixture. Cook for 10 minutes longer, stirring
- Rinse eggplants and pat dry. Heat remaining olive oil and fry
the eggplants for 10 min., turning several times. Remove and
drain on paper towels.
- Place eggplants slit-side up in an oven dish in which they
will fit snugly. Carefully open the slits and pile in the
onion/pepper/tomato mixture. Pour enough boiling water into
the dish to come halfway up the sides of the eggplants.
- Bake in 375F oven for 45 minutes, until very tender. Allow
eggplants to cool in the liquid, then lift out with a slotted
spoon. Sprinkle with remaining parsely and serve.
- This can be served hot, warm, or cold. It is often available in
Turkish restaurants as a cold appetizer, usually a small eggplant
- I like to add pine nuts, 3-4 tbs., before adding the tomatoes,
possibly as early as starting to cook the onions.
Keywords: Turkish, Eggplant, Eggplant.