Stuffed eggplant: Difference between revisions
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{{Short description|Typical eggplant dish in many countries}} |
{{Short description|Typical eggplant dish in many countries}} |
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| name = Stuffed eggplants |
| name = Stuffed eggplants |
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| image = Azerbaijani Badımcan dolması 1.JPG |
| image = Azerbaijani Badımcan dolması 1.JPG |
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==References== |
==References== |
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{{Cuisine of the Levant}} |
{{Cuisine of the Levant}} |
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Revision as of 13:53, 2 April 2024
 | This article needs additional citations for verification. (May 2009) |
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| Course | Meal |
|---|---|
| Region or state | Turkey, Armenia, Azerbaijan, Iran, Greece, Cyprus, Syria, Lebanon, Palestine, Israel, Italy, Spain |
| Serving temperature | Hot |
| Main ingredients | Eggplant |
Stuffed eggplants (Template:Lang-tr,[1] Template:Lang-fa, Template:Lang-hy, Template:Lang-az, Template:Lang-it, Template:Lang-es) 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).[2] 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.
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