This is a great Greek/Turkish aubergine (eggplant) dish flavored with cinnamon. Delicious on its own or with rice or couscous.
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
314 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Slice the eggplant in half lengthwise, and hollow out the halves leaving about a 1 centimeter shell. Set the flesh from the insides aside for later use. Place the shells on a baking tray, and drizzle with a little olive oil.
Step 3
Bake for about 30 minutes in the preheated oven, until soft.
Step 4
While those are baking, chop the leftover eggplant into small pieces. Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic; cook and stir for a few minutes. Add the chopped eggplant; cook and stir until tender. Mix in the tomatoes and tomato paste until well blended. Simmer over low heat until the halves in the oven are ready.
Step 5
Remove the baked eggplant shells from the oven, and spoon in the tomato and eggplant mixture. Sprinkle a little cinnamon over the top of each one, and return them to the oven. Bake for another 30 minutes or so.