Name: Stuffed Aubergines in Olive Oil (Yalancı patlıcan dolması)
Yield: Serves 5-6
Cuisine: Turkish
Ingredients: 2 tablespoons pine nuts; 1 teaspoon ground cinnamon; 2 tablespoons currants, soaked in water; 1 teaspoon ground allspice; 1 teaspoon sugar; 1 pint/600 ml water; 8 oz/225 g short-grain or pudding rice, washed and drained; salt and freshly ground black pepper; bunch of parsley and dill, chopped; 1 tomato, sliced; 3-4 fl oz/100-125 ml water; 2 tablespoons olive oil; 3 long thin aubergines, hollowed as described above; 2 onions, chopped; 1 tablespoon olive oil and a little butter; 4 cloves garlic, chopped

Preparation info

Serves
5-6

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

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