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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This is a typical Israeli recipe for eggplant. A popular Arab proverb in the Middle East claims: "A woman who does not know how to prepare eggplant 101 different ways is not yet prepared for marriage."
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.
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