Turkish Slashed Eggplant
|Olive oil||1 Teaspoon|
|Lean beef chuck||1 Pound, ground (or round)|
|Chopped parsley||3 Tablespoon|
|Freshly ground pepper||To Taste|
|Garlic||2 Clove (10 gm), minced|
|Japanese eggplants/2 small regular eggplants||8 , cut in 4 wedges each|
|Shredded romano cheese||1⁄4 Cup (4 tbs)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
Saute onions in oil until golden.
Add beef and cook until browned.
Peel and chop tomatoes and add along with parsley, salt, pepper, garlic, and allspice.
Cover and simmer 10 minutes.
Slit eggplant lengthwise to within 1 inch of ends.
Sprinkle with salt and set aside for 20 minutes.
Wash eggplant, pat dry, and place in a baking pan.
Cover with foil and bake in a 400Â° oven for 30 minutes.
Remove from oven and fill each slash with stuffing.
Slice remaining tomato and garnish top of eggplant.
Sprinkle with cheese.
Pour tomato sauce around eggplant.
Cover with foil and bake in a 375Â° oven for 1 hour.
Uncover and broil 1 minute.
Serve hot or warm.
Contains about 310 calories per serving.