Stuffed Aubergine

Cut aubergines into 2 to 3 inch long pieces and carve out the inner flesh. Rest them in salted water until you prepare the filling.

Put bulgur wheat in a deep bowl. Add all spices and pepper paste.

Grate onions and tomates into the bulgur wheat. Add finely chopped parsley, fresh mint, olive oil and 1/2 cup water. Mix and stuff the aubergines with this filling.

Drizzle a thin layer of olive oil at the bottom of a deep cooking pot and place the stuffed aubergines. Pour in 3 cups hot water in the pot, trying not to pour into the aubergines. Cook about 40 minutes until there is 1/2 cup of water left in the pot or until aubergines and the bulgur wheat are soft.

Turn off heat and let rest in the pot for 15 minutes.

For the sauce (optional):
Drizzle some olive oil into a pan and heat. Add a pinch of dried mint and garlic. Stir quickly until you smell the mint.

Add lemon juice, bring to a boil for a few seconds, and turn off heat. Spoon sauce over the aubergines and serve with thick yogurt on the side.

Afiyet olsun—enjoy your meal!