Lebanese  Stuffed Eggplants


cut lengthwise 1/4 part of the eggplants, score the flesh deeply

top with olive oil, salt, pepper and za'atar, bake for 30 minutes at 400°F/ 200°C

meanwhile,  dice the remaining eggplant parts

cut bell pepper into small strips

finely chop the onion

mince the garlic

chop the parsley

heat oil and butter over medium, cook garlic and onion for 2 minutes

add bell pepper and eggplant

season with cumin, ginger powder, coriander, cinnamon, nutmeg, salt and pepper

cook for 10 minutes

stir in parsley

remove eggplants from the oven, lightly mash down the flesh

spoon the filling mixture into the eggplants

cover with aluminum foil, bake for an additional 20 minutes

meanwhile, make the yogurt sauce: finely chop  the cucumbers

combine cucumbers with Greek yogurt, parsley, salt, pepper, lemon juice and garlic