Ingredients

1 medium eggplant
1 onion, finely chopped
salt and pepper to taste
1/4 tsp. cinnamon
mint to taste, chopped
2 tomatoes, chopped
1/4 cup cooked rice
3 tbs. oil
3 tbs. white wine
Juice of 1 lemon

Directions

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

Made this dish but served it warm - not sure if it makes a difference. If I make it again I'll add some crushed red pepper or cayenne to give it some kick.
Nov 27, 2009 (report abuse)