Patlican Dolmasi (Eggplants Stuffed with PIne Nuts, Currants and Rice)

Category: 
Main Courses

Courtesy of Elif Selvili
Photography ©iStockphoto.com/ ozgurdonmaz

Dolma means "filled" and can be used to describe any stuffed vegetable. This recipe also works very well with bell peppers and large tomatoes and can be prepared a day in advance.

Easy

Patlican Dolmasi (Eggplants Stuffed with PIne Nuts, Currants and Rice)

Ingredients

For 6 Person(s)

Cream

  • For the filling:
  • 5 tablespoons currants
  • 3 tablespoons olive oil
  • 5 tablespoons pine nuts
  • 1 large onion, finely chopped
  • 2 cups hot water
  • 1 teaspoons sugar
  • 1 cups short-grain rice
  • Salt and pepper, to taste
  • 1/2 cups chopped flat-leaf parsley
  • For the eggplant:
  • 6 Japanese eggplants (long variety)
  • 1 1/2 cups hot water
  • 1/4 cups olive oil
  • 1 teaspoons salt
  • Lemon slices

Patlican Dolmasi (Eggplants Stuffed with PIne Nuts, Currants and Rice) Directions

  1. Prepare the filling. Soak the currants in warm water for 20 minutes, then drain and set aside.
  2. Heat the olive oil in a large pan and sauté the pine nuts over low heat until golden. Add the onion and sauté until barely softened. Add the hot water, bring to a boil then stir in the currants, sugar, rice, salt and pepper and cook over low heat until the water is absorbed. Add the parsley and set aside to cool to room temperature.
  3. Cut off about 1 inch from the stem side of each eggplant, and reserve the stems. Hollow out the eggplants, leaving about ¼-to-½ inch of shell—reserving the pulp. Stuff the eggplants with the rice filling and top with the stems. Spread the pulp around the bottom of a large pot, then place the eggplants on their sides on top of the pulp. Mix the hot water, olive oil and salt and pour over the eggplants. Cover with a plate to provide weight (this keeps the eggplants from getting too fluffy and bursting).
  4. Cook, covered, over very low heat until the eggplants feel soft to the touch, about 30 to 45 minutes. Remove from the heat and allow to cool in the pot for about 1 hour. Transfer to a serving platter and decorate with the lemon slices. Serve at room temperature or slightly chilled.

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