المحشي بالباذنجان

Sauté onion in oil until soft, add meat, cinnamon, and black pepper, and cook through.

Core eggplants, peel half the skin, salt, and let rest 30 minutes to remove moisture.

Stuff eggplants with meat, fry until cooked, then drain.

Heat yogurt with constant stirring until it boils, then season with salt.

Add eggplants to yogurt and simmer 10–15 minutes.

Add dried mint and garlic, stir, and serve with vermicelli rice.