Recipe
Eggplants purchased in large quantities during the summer are thoroughly washed and peeled. Larger eggplants are cut in half lengthwise and hollowed out. They are then left to dry in the sun and stored in a well-ventilated place for use during the winter months. During the cooking stage, the filling for halep is prepared by thoroughly mixing oil, onions, minced meat, red pepper flakes, mint, and tomato paste; rice or bulgur is then added. The prepared mixture is stuffed into the dried eggplants, hot water is added, and the dish is left to cook