Turkish Rice-Stuffed Vegetables

Method

1. Preheat oven to 180°C (350°F).
2. Cut eggplants into halves and scoop out the flesh, leaving a 1 cm shell.
3. In a bowl, mix rice, onion, olive oil, salt, pepper, cumin, and dill.
4. Fill each eggplant shell with the rice mixture.
5. Place on a baking sheet and bake for 30-35 minutes.
6. Let rest for 5 minutes before serving.
7. Serve warm with a side of yogurt.