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Eggplant stuffed with spices

Ingredients:                                                

2 medium onions, chopped

Olive oil

2 pieces of garlic, crushed

3 medium tomatoes, peeled and chopped

3 tablespoons chopped parsley

2 medium eggplants

2 teaspoons sugar

3 tablespoons fresh lemon juice

½ teaspoon salt

½ teaspoon freshly ground pepper




Directions:


Heat the oil and sauté the onions. Add the garlic, tomatoes, parsley, salt, and pepper. Stir for 5- 10 minutes. Cut the stem ends from each eggplant. Make 3 lengthwise slits, almost from end to end. With and hold each slit apart and spoon the onion mixture into each cavity. Arrange eggplants in a baking dish. Sprinkle with sugar, lemon juice, and 1/2 cup oil.

Bake them in a pan, covered, in preheated moderate oven (200 C) for 40 minutes, or until tender.


Tip:


For most of the people this is a Turkish plate, but still a favourite of my grandmother! You may want to sprinkle some feta cheese on top 5 minutes before you finish the baking.


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