Recipe: Turkish Stuffed Eggplant

TURKISH STUFFED EGGPLANT

4 small eggplants, cut in half lengthwise
1/2 tsp. salt, divided
3 cloves garlic, chopped
1 medium yellow onion, chopped
4 medium ripe tomatoes, seeded and coarsely chopped
1/4 tsp. ground allspice
1/2 cup chopped fresh parsley
2 tsp. fresh lemon juice
1/8 tsp. freshly ground black pepper
2 oz. feta cheese, crumbled

Preheat oven to 350 degrees F. Spray a medium shallow baking dish with vegetable cooking spray.

Cut the eggplant in half and scoop out the flesh. Reserve eggplant flesh. Sprinkle the inside of the eggplant shells evenly with 1/4 teaspoon salt. Place upside down on paper towels; let stand for 15 minutes.

Meanwhile, spray a large skillet with vegetable 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 eggplant is just tender, about 10 minutes.

Stir in parsley, lemon juice, remaining salt and pepper.

Pat the eggplant shells dry with paper towels. Spoon the eggplant mixture loosely into the prepared 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 minutes more, then serve.

Each of the eight servings contains 116 calories and 2 grams of fat
Source: the American Institute for Cancer Research