Stuffed eggplant
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| 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 mozzarella cheese (in Rome), or with minced meat (in Sicily).[2] In Sicily, eggplants of the violet variety are used.
See also
References
- ↑ http://www.nefisyemektarifleri.com/etli-patlican-dolmasi-tarifi/
- ↑ Gosetti Della Salda, Anna (1967). Le ricette regionali italiane (in Italian). Milano: Solares.
