A delicious, succulent addition to a buffet spread. The aubergine is stuffed whole with a delicately spiced rice mixture, and cooked in olive oil. In southern Anatolia, where aubergine skins are dried just for this dish, tomatoes and hot peppers are added to the rice mixture. In other parts of Turkey fresh aubergines are used. To loosen the flesh from the skin, the aubergine is rolled, massaged and pummelled in the same manner as for the mackerel in uskumru dolması. Carefully cut around the stalk base with a sharp knife. Get a good grip of the stalk and pull the insides should come out with it, leaving a long hollow ready to fill. Put the flesh aside for another dish. Courgettes, hell peppers and tomatoes can also be stuffed with rice and cooked in olive oil.
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