Stuffed eggplant

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Stuffed eggplants
Azerbaijani Badımcan dolması 1.JPG
Origin
Region or state Iran, Turkey, Azerbaijan, Italy, Israel
Details
Serving temperature Hot

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

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References

  1. ↑ http://www.nefisyemektarifleri.com/etli-patlican-dolmasi-tarifi/
  2. ↑ Lua error in package.lua at line 80: module 'strict' not found.


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