Turkish Baked Eggplant

3 long eggplants or 1 large one

2 onions

1 tablespoon crushed garlic

juice 1/2 lemon

1 large or 3 small tomatoes

1 tablespoon tomato paste

1/2 cup olive oil

1 cup water

salt, pepper to taste

1/8th cup chopped parsley

How2:

In a pot add some of the oil, saute onions until transparent.

add in garlic, followed by the tomatoes.

allow the tomatoes to cook down a bit.

After it cooks down a bit add in the tomato tomato paste, salt, pepper, and parsley.

once it cooks a bit add in  1/2 of the water and lemon juice, allow it to cook down for 15mins. 

Turn heat off set aside.

In a baking dish add eggplant. traditionally you would just cut an insert for the sauce to sit in.

i decided to just cut it up into smaller pieces. place rest of water.on top.

place tomato mixture on top followed by the rest of oil.. bake in oven until egg plants are tender.

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