Stuffed Eggplant with Olive oil

Sample Dishes from Turkish Cuisine

Stuffed Eggplant with Olive oil (Zeytinyağlı Patlıcan Dolması)

Preparation

Cut stem sides of eggplants. Cut into half crosswise. Scoop out pulp completely until 4-5 mm (1/5-1/4 inch) thick shells formed. Pierce with tip of a paring knife. Set aside. Prepare filling according to instructions in "Zeytinyağlı Biber Dolması" (Stuffed Green Peppers with Olive Oil). Fill eggplant shells with fılling. Cover open ends with tomato wedges pushing in slightly. Arrange in a shallow saucepan. Add hot water. Sprinkle with salt. Cover and simmer for 50 minutes or until rice is tender. Remove from heat; cool. Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

This dish is also from the western and southern regions, served as a side dish for lunch or dinners, or on picnics. Dried eggplant shells are used during winter months.