Zeytinagli Patlican Dolmasi
Region: Turkey
Category: Vegetables
Season: Any
Difficulty: Medium Difficulty
In Turkey, a class of foods are called zeytinağlı, meaning "olive oil food." Typically these olive oil foods are a way of preparing vegetables. Here these delicious stuffed eggplants are served at room temperature either as a vegetable side dish or as a meze. Spicing with allspice and the use of currants and pine nuts in prepared dishes is typical of Turkish cuisine. The best way to garnish the stuffed eggplant is sliced with a sprig of mint or parsley.
Yield: Makes 6 servings
Preparation Time: 2:30 hours
3 large eggplants (about 3 1/2 pounds)
3/4 cup extra-virgin olive oil
2 medium onions, coarsely chopped
1 teaspoon salt
1/2 cup medium-grain rice, soaked in tepid water 30 minutes or rinsed well
1 tablespoon pine nuts
1 3/4 cup water
1/2 cup finely chopped tomato, fresh or canned
1 tablespoon currants
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground allspice berries
1 tablespoon finely chopped fresh mint leaves
1/4 cup chopped fresh dill
1/2 teaspoon sugar
1. Cut of the stem end of the eggplant and save this "lid." Hollow out the seeds and flesh of the eggplant, being careful you do not puncture the skin. Reserve the eggplant pulp to make eggplant fritters, if you like. Place the eggplants in a bowl or stew pot filled with salted water and leave to leech of bitter juices for 30 minutes. Drain and pat dry with paper towels.
2. In a skillet, heat 1/4 cup olive oil over medium heat with the onions and 1/2 teaspoon salt and cook, stirring, until the onions turn translucent, about 8 minutes. Add the drained rice and pine nuts and cook, stirring frequently, until the rice is well coated with oil, about 2 minutes. Add 3/4 cup water, tomatoes, currants, black pepper, allspice, mint, and dill. Stir, reduce the heat to low, cover the skillet and cook until the rice has absorbed the liquid but is still a little hard, about 15 minutes. Sprinkle with sugar.
3. Stuff the eggplants with the rice, not too tightly, not too loosely, and replace the top of the eggplant and arrange in a deep casserole, side by side. Add 1 cup water, the remaining 1/2 cup olive oil, 1/2 teaspoon salt, cover, and cook on low heat until the eggplant is soft but still maintaining its shape, about 1 1/4 hours. Let the eggplants cool in the casserole. Serve at room temperature.
Posted: 12/26/2007
