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Stuffed Eggplant

Turkish style eggplant stuffed with tomato, parsley and onions

Stuffed Eggplant


4 medium-size eggplant
2 large onions, sliced
3 cloves garlic, chopped
4 large tomatoes, peeled
2/3 cup olive oil
1/2 cup parsley, chopped
Salt and pepper to taste
Nutmeg to taste


  1. Cut eggplants in halfs lengthwise, then scoop out the flesh.
  2. Sprinkle the inside and scooped flesh with salt and set aside for 15 minutes.
  3. Heat 3 tablesp of olive oil in a fryingpan then sauté onions and garlic until golden then stir in tomatoes, parsley, seasoning and eggplant flesh then cook for about 10-15 mins on medium heat.
  4. Heat 3 tablesp of olive oil in another fryingpan and Fry eggplant halves until the flesh softens, adding more oil if necessary.
  5. Remove from heat eggplants halves and scoop in stuffing mixture.
  6. Garnish with chopped parsley and serve.

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