Eggplant (Turkish Style) | IFCJ
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Eggplant (Turkish Style)


Cut eggplant in half, scoop out pulp, cube and fry with onion. Add tomatoes and rice, salt, pepper, cinnamon and mint. Fill in shells and steam in a covered pot adding a little oil. Add wine and lemon juice. Cool and serve.


  • 1 medium eggplant
  • 1 onion, finely chopped
  • salt and pepper to taste
  • dash of hot pepper (red)
  • 1/4 tsp. cinnamon
  • chopped mint to taste
  • 2 tomatoes, chopped
  • 1/4 cup cooked rice
  • 3 tbs. oil
  • 3 tbs.white wine
  • juice of 1 lemon

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