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    You are in: Home / Greek / Hot Stuff! Cypriot Stuffed Aubergines and Minty Cumin Yoghurt Recipe
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    Hot Stuff! Cypriot Stuffed Aubergines and Minty Cumin Yoghurt

    Average Rating:

    7 Total Reviews

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    • on November 10, 2009

      Delish! I made for 2 using some of my last eggplant from the garden. they were small being it is Autumn. Also my very last red tomato went into this very deserving dish! The yogurt is a must. I did use my pepper flakes which include ghost and habanero chili`s. I did skip the tomato puree found no need for it. This did make a lot of filling. We ate 1/2 and can`t wait for tomorrow for the leftovers. Yummo! Merci.

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    • on June 18, 2009

      I actually thought this was really great, and I'm usually a fussy eater, but I really like eggplants. The mint yogurt added an interesting touch and it was a flavourful, tasty, unique meal! Thanks for sharing! (btw, I don't know what puy lentils are, so I just bought plain green lentils. Worked fine!)

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    • on March 18, 2009

      This was so good! My husband was super skeptical and was about convinced he wouldn't like this. I think it was the texture of the eggplant when I was scooping it out that turned him off from the dish. But once it was all done with the mint yogurt on top he really liked it and so did I.

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    • on October 01, 2007

      i might consider trying it again - but using chickpeas in place of the lentils - i don't know the lentils just didn't do it for me... but the taste was very good!

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    • on July 15, 2007

      Really a nice combination of spices in this dish. I like how the coolness of the yogurt, especially combined with the mint nicely offset the hotter spices (I omitted the cumin from the yogurt, using it only in the stuffing. An excellent addition to my fund of interesting Mediterranean recipes.

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    • on April 21, 2007

      Well, I didn't want to rate this at first but after eating this dish a few times, I have changed my mind. I personally liked the taste of the lentils and eggplant. The mix of spices gives the lentils some zip. My husband, however, did not like this dish. He said he liked the lentils but he was not big on the eggplant (which he normally likes). Neither of us liked the yogurt sauce. At first I thought I didn't like the recipe but after trying it without the yogurt, I realized that that was what was causing us to dislike it. I think it is just a matter of personal taste- evidently we are not fond of mint in yogurt. Now, I eat the leftovers with some garlic yogourt and it compliments the dish very well. Overall, I would definitely recommend this recipe. I have never had such tasty lentils.

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    • on April 01, 2007

      Chef floWer bayildi - This was a delicious eggplant/aubergines dish. I used canned lentils and kept to the recipe as written. The flavour, texture and smell was divine. Only recommendation I can made is choose very large eggplants to be able to stuff them nicely. Thank you French Tart

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    Nutritional Facts for Hot Stuff! Cypriot Stuffed Aubergines and Minty Cumin Yoghurt

    Serving Size: 1 (556 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 483.2
     
    Calories from Fat 68
    14%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 49.2 mg
    2%
    Total Carbohydrate 87.1 g
    29%
    Dietary Fiber 41.4 g
    165%
    Sugars 22.1 g
    88%
    Protein 25.6 g
    51%

    The following items or measurements are not included:

    Greek yogurt

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