baked stuffed eggplant
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This Turkish delight makes a great side to lamb.
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yield
2 serving(s)
prep time
15 Min
cook time
1 Hr 10 Min
method
Bake
Ingredients For baked stuffed eggplant
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12 ozeggplant (1 small one)
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salt
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3 Tbspolive oil
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1 mdonion, thinly sliced
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2 smgarlic cloves, minced or pressed
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1/4 cparsley, minced
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1/2 tspsugar
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3/4 tspsalt
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1 lgtomato, peeled, seeded, diced
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2 Tbsppine nuts
How To Make baked stuffed eggplant
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1Cut eggplant in half lengthwise and scoop out center, leaving a firm 1/2-inch-thick shell; reserve pulp.
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2Sprinkle shells lightly with salt. Use 1 tablespoon of the oil to grease a shallow baking pan; arrange eggplant in pan, skin side down.
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3Place remaining 2 tablespoons oil in a wide frying pan over medium-high heat; add onion and cook until limp. Stir in about 1 cup reserved eggplant pulp (diced), garlic, parsley, sugar, the 3/4 teaspoon salt, and tomato. Evenly distribute filling in eggplant shells.
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4Place pine nuts on a shallow rimmed baking sheet. Bake in a 350F oven for 8 to 10 minutes or until toasted. Set aside.
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5Cover eggplant pan with foil and bake in a 350 oven for about 1 hour or until tender. Sprinkle with toasted pine nuts and serve hot or at room temperature.
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