Side Dishes, Vegetable
3 eggplants ( 1 lb. each)
salt
1/4 cup olive oil
6 onions sliced
6 large cloves garlic minced
6 tomatoes,peeled seeded, and chopped
1/2 cup minced fresh parsley
2 tablespoons lemon juice
pepper
freshly grated Parmesan cheese
Remove stems from eggplants; halve lengthwise. Sprinkle with salt; let drain in colander for 45 min. Rinse; pat dry. Brush cut sides of eggplants with 1 tsp of the oil. Bake on baking sheet in 350° F oven for 40 min or until tender. Scoop out pulp, leaving 1/2-inch thick shell; chop pulp.
In Dutch oven, heat remaining oil over medium heat; cook onions until softened, about 10 min. Add garlic and tomatoes; bring to boil. Reduce heat and simmer, uncovered, for 25 to 30 min or until thickened. Stir in chopped eggplant, parsley, lemon juice, and salt and pepper to taste. Spoon into eggplant shells; bake on lightly greased baking sheet in 350 °F oven for 20 to 30 min or until very soft. sprinkle with cheese.
Per Serving: 185 calories, 4 g protein, 10 g fat, 23 g carbohydrate, very high source fibre.