This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Stuffed eggplant" – news · newspapers · books · scholar · JSTOR (May 2009) (Learn how and when to remove this message) |
Course | Meal |
---|---|
Region or state | |
Serving temperature | Hot |
Main ingredients | Eggplant |
Stuffed eggplants (Turkish: patlıcan dolması; Persian: بادمجان شکم پر; Armenian: Լցոնած սմբուկներ; Azerbaijani: badımcan dolması; Italian: melanzane ripiene; Spanish: berenjenas rellenas) are a dish typical of many countries.
Turkey
Eggplants are stuffed with meat (lamb) and rice or other vegetables. 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. In Turkey, two famous stuffed eggplant dishes are karnıyarık and İmam bayıldı.
Italy
In Italy, stuffed eggplant are cooked in oven, and can be filled with mozzarella cheese (in Rome), or with minced meat (in Sicily). In Sicily, globe eggplants of the violet variety are used.
See also
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.
Azerbaijani cuisine | |
---|---|
Beverages |
|
Breads | |
Appetizers and salads | |
Cheeses | |
Soups |
|
Dishes | |
Grilled meats |
|
Desserts | |
Ingredients | |
Instruments | |
Related cuisines |
This Turkish cuisine-related article is a stub. You can help Misplaced Pages by expanding it. |