Baked Turkish-Style Eggplant Stuffed With Ground Lamb (Part Ii)

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Washington Post


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2 cups low-fat or whole-milk yogurt

1/2 teaspoon salt

1 large clove garlic, peeled and finely grated

1 large European cucumber, peeled, seeded and cut into 1/4-inch dice (about 1 1/2 cups)

12 large mint leaves, rinsed, dried, stacked and finely shredded (not chopped)

1 teaspoon olive oil, for drizzling

1 tablespoon olive oil

1/2 small white onion, cut into very small dice (about 1/3 cup)

1 cup long-grain rice, such as Carolina

1 3/4 cups low-sodium chicken broth, heated to boiling (may substitute water)

3/4 teaspoon salt, plus more to taste as needed

1 small Turkish bay leaf

2 tablespoons unsalted butter, at room temperature

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