Turkish Baked Eggplant Recipe

Ingredients

Serve 4

• 4 eggplants/aubergines, cut in half

• salt to taste

• 4 cloves garlic, finely chopped

• 4 onions, thinly sliced

• 1 cup/250 ml extra-virgin olive oil

• 1 tbsp finely chopped parsley

• 2 large firm-ripe tomatoes, finely chopped

Method:

1. Make several deep cuts in the tops of the eggplants. Place in a colander and sprinkle with salt. Let drain for 1 hour.

2. Preheat the oven to 350°F/180°C/gas 4.

3. Sauté the garlic and onions in 2 tablespoons of oil in a large frying pan over medium heat for 8-10 minutes, or until lightly browned.

4. Season with salt. Add the tomatoes and cook for 15 minutes. Heat the remaining oil in a large frying pan until very hot.

5. Fry the eggplants for 10-15 minutes, or until the flesh has softened. Place the eggplants in a baking dish and fill with the onion mixture.

6. Bake for 25-30 minutes, or until tender. Sprinkle with the parsley and serve hot.