• preparation: 30m
• cooking: 45m

Ingredients

• 1kg eggplants
• 1 white onion
• 200g cooked rice
• 120g cooked chickpeas
• 4 tsp parsley
• 2 tsp mint
• 2 lemons' juice
• 1 tbsp 4 spices
• 2 garlic cloves
• 50cl tomato sauce
• 1 tbsp cinnamon
• olive oil

Recipe

1. Clean and cut eggplants in half.
2. Remove the center with a spoon.
3. Peel and cut the onion.
4. Add rice, onion, chickpeas, parsely, mint, lemon juice and spices in a blow, mix well.
5. Add in the eggplant center, press down.
6. Put the eggplants in a pan, with a cup of water.
7. Add salt and crushed garlic.
8. Cover and simmer for 45 minutes, add water if necessary.
9. Add tomato sauce, leave on the heat for 5m.
10. Serve.