Stuffed eggplant
Stuffed eggplants (Azerbaijani: Badımcan dolması, Iran: Karni Yarikh, Turkish: Patlıcan dolması,[1] Italian: Melanzane ripiene) are a dish typical of many countries.
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| Course | Meal |
|---|---|
| Region or state | Iran, Turkey, Azerbaijan, Italy, Israel |
| Serving temperature | Hot |
Turkey
Eggplants are stuffed with meat (lamb) and rice. In Turkey, this dish is called Patlican dolmasi. The ingredients include eggplant, minced meat, rice, onion, tomato paste, tomato, parsley, mint, salt, black pepper and sunflower oil. Optional ingredients include sumac, lemon juice, allspice, cinnamon, pine nuts, almonds, walnuts, mint, and olive oil which may be added for a better taste.
Azerbaijan
Badımcan dolması includes tomato, sweet pepper, and aubergine stuffed with minced meat mixed with chickpeas.
Palestine and Israel
Eggplants are stuffed with meat (lamb or beef) and bulgur or rice but a bit distinctly than its neighbors because of a wider use of different flavors of the dish by region like tamarind, date, etc., also there is a wider use of spices than there is in Iran, Turkey and Azerbaijan. The ingredients include eggplant, minced meat, rice, bulgur, onion, tomato paste, sumac, tamarind juice, lemon juice, date honey, allspice, cinnamon, nutmeg, pine nuts, almonds, walnuts, tomato, parsley, mint, salt, black pepper and olive oil.
Italy
In Italy, stuffed eggplant are cooked in oven, and can be filled with mozzarella cheese (in Rome), or with minced meat (in Sicily).[2] In Sicily, eggplants of the violet variety are used.
References
- "Etli Patlıcan Dolması Tarifi - Nefis Yemek Tarifleri". nefisyemektarifleri.com. 18 September 2010.
- Gosetti Della Salda, Anna (1967). Le ricette regionali italiane (in Italian). Milano: Solares.
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