Stuffed Leeks in Olive Oil

Ingredients

• •2 cups boiled long-grain rice
• •½ kg leeks
• •1 carrot (chopped)
• •2 cups yogurt
• •½ bunch dill
• •1 eggplant (diced)
• •1 tomato
• •2 tsp dried mint
• •2 tbsp olive oil
• •Salt and cumin

Preparation

1. 1

   Parboil the rice in 2.5 cups of water. Heat the oil in a pan and sauté the eggplant, rice, dill, mint, salt and cumin for about 20 minutes. Once the rice is cooked, stuff this filling into the leeks; before baking, pour yogurt over them and arrange in a baking dish. Bake in a 150°C oven for about 30 minutes.

2. 2

   Plate and garnish with tomato, carrot and lemon slices to serve.