Turkish Stuffed Eggplant Aubergine Food

TURKISH STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 350 degrees.
• Spray large shallow baking dish with cooking spray.
• Scoop out flesh from eggplants, cut into chunks and reserve.
• Sprinkle inside of eggplant shells evenly with 1/4 teaspoon salt.
• Place upside down on paper towels; let stand 15 minutes.
• Meanwhile, spray large skillet with cooking spray.
• Cook garlic and onion over medium-high heat until browned, about 10 minutes.
• Add tomatoes, reserved eggplant flesh and allspice.
• Cook over medium heat, stirring frequently, until eggplant is just tender, about 10 minutes.
• Stir in parsley, lemon juice, remaining salt and pepper.
• Pat eggplant shells dry with paper towels.
• Spoon eggplant mixture loosely into shells.
• Place filled shells in prepared baking dish.
• Cover with foil and bake until shells are tender, about 40 minutes.
• Remove foil; sprinkle tops evenly with feta cheese.
• Bake for 10 more minutes, then serve.