Stuffed vegetables and leaf rolls
A light Turkish dish of small eggplants hollowed out, filled with an olive oil-seasoned rice mixture and simmered gently. The eggplant’s mild smoky flavor pairs with a tomato and pepper filling. Serve this summer favorite cold.
In a bowl, combine the rice, finely chopped onion, grated tomato, pepper, parsley, olive oil, salt and sugar.
Use a narrow spoon to hollow out the eggplants. Salt them lightly, let them rest for 10 minutes, then pat dry.
Press the filling into the eggplants and arrange them snugly in a pot.
Add the olive oil and water, cover the pot and cook over low heat for 30–35 minutes. Let cool, then serve with lemon slices.
Important: When hollowing out the eggplants, take care not to pierce the skin. Finely chop the scooped-out flesh and add it to the filling if you like. The cooking liquid should come no higher than one-third of the eggplants; too much water will make the olive oil-based dish watery.
Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere. Pişirme süresi fırınıma göre 10 dakika uzun sürdü.
Tuz-şeker dengesi bende tam oturmadı, kişisel damak zevkine göre değişir. Herkes bayıldı diyor ama bende beklediğim tat çıkmadı. Bu tarifin klasik versiyonunu farklı biliyordum, yine de denemek güzeldi.
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