A classic recipe from Turkey. The country that really knows how to cook.
00:30
01:00
01:30
High cal
425kcal
High fat
20g
High sat-fat
10g
chol
50mg
High sodium
760mg
carbs
52g
Serving size
842g
Calories from fat
182kcal
Fiber
22g
Protein
16g
Sugar
30g
Ingredients
- 10 Medium Japanese or any other long eggplant
- 1/3 cup flour
- 2 Onions
- 4 tomatoes finely diced
- 2 tbsp of tomato paste
- 2 cloves of garlic
- 1/2 parsley
- 1 lb. feta cheese
- 1/4 cup olive oil
Directions
- Start by removing the head of the eggplants and cut them lengthwise.
- Heat up your pan over medium heat and add some olive oil to completely cover it.
- Put some of the eggplants with the cut side facing down and slightly fry them till they are golden brown.
- After you brown all of them, in batches of course unless you have a huge pan, place them in a baking dish with the fried side up this time.
- Dice your onions and saute them in some olive oil in the same pan over medium heat.
- Add the garlic and the tomato paste and cook for a minute or two.
- At the end add the chopped tomatoes with all their juice and make sure you take all those little tiny bits of burned goodies from the pan.
- Season to taste.
- Cover the eggplants with this sauce and bake in 350 F for about 1 hour or till the eggplant is cooked.
- Make sure that during the cooking process you scoop some of the sauce on the eggplants to make sure that they don 't dry out.
- Take them out let cool down a bit and serve with feta cheese along with the parsley.