Stuffed eggplant

Stuffed eggplants
Region or state Iran, Turkey, Azerbaijan, Italy, Israel
Serving temperature Hot
Cookbook: Stuffed eggplants  Media: Stuffed eggplants

Stuffed eggplants (Azerbaijani: Badımcan dolması, Iran: Karni Yarikh, Turkish: Patlıcan dolması,[1] Italian: Melanzane ripiene) are a dish typical of many countries.

Turkey, Iran and Azerbaijan

Eggplants are stuffed with meat (lamb) and rice. The ingredients include eggplant, minced meat, rice, onion, tomato paste, tomato, parsley, mint, salt, black pepper and sunflower oil.

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 mozzerella cheese (in Rome), or with minced meat (in Sicily).[2] In Sicily, eggplants of the violet variety are used.

See also

References

  1. ↑ http://www.nefisyemektarifleri.com/etli-patlican-dolmasi-tarifi/
  2. ↑ Gosetti Della Salda, Anna (1967). Le ricette regionali italiane (in Italian). Milano: Solares.


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