| 词条 | Stuffed eggplant |
| 释义 |
| name = Stuffed eggplants | image = Azerbaijani Badımcan dolması 1.JPG | image_size = 250px | country = | region = Iran, Turkey, Azerbaijan, Italy, Israel | course = Meal | served = Hot | main_ingredient = | variations = | calories = | other = }} Stuffed eggplants ({{lang-az| Badımcan dolması}}, Iran: Karni Yarikh, {{lang-tr|Patlıcan dolması}},[1] {{lang-it| Melanzane ripiene}}) are a dish typical of many countries. TurkeyEggplants are stuffed with meat (lamb) and rice. In Turkey, this dish is called Patlican dolmasi. The ingredients include eggplant, minced meat, rice, onion, tomato paste, tomato, parsley, mint, salt, black pepper and sunflower oil. Optional ingredients include sumac, lemon juice, allspice, cinnamon, pine nuts, almonds, walnuts, mint, and olive oil which may be added for a better taste. Iran and AzerbaijanPalestine and IsraelEggplants are stuffed with meat (lamb or beef) and bulgur or rice but a bit distinctly than its neighbors because of a wider use of different flavors of the dish by region like tamarind, date, etc., also there is a wider use of spices than there is in Iran, Turkey and Azerbaijan. The ingredients include eggplant, minced meat, rice, bulgur, onion, tomato paste, sumac, tamarind juice, lemon juice, date honey, allspice, cinnamon, nutmeg, pine nuts, almonds, walnuts, tomato, parsley, mint, salt, black pepper and olive oil. ItalyIn Italy, stuffed eggplant are cooked in oven, and can be filled with mozzarella cheese (in Rome), or with minced meat (in Sicily).[2] In Sicily, eggplants of the violet variety are used. See also{{Portal|Food}}{{div col|colwidth=30em}}
References1. ^{{cite web|url=http://www.nefisyemektarifleri.com/etli-patlican-dolmasi-tarifi/|title=Etli Patlıcan Dolması Tarifi - Nefis Yemek Tarifleri|author=|date=18 September 2010|website=nefisyemektarifleri.com}} {{Cuisine of the Levant}}{{Turkish cuisine}}{{Cuisine of Azerbaijan}}{{eggplant dishes}}{{Turkey-cuisine-stub}}2. ^{{cite book | last=Gosetti Della Salda | first= Anna | title=Le ricette regionali italiane | publisher=Solares | location= Milano | year=1967| language=Italian}} 7 : Balkan cuisine|Stuffed vegetable dishes|Turkish cuisine|Turkish cuisine dolmas and sarmas|Cuisine of Lazio|Cuisine of Sicily|Eggplant dishes |
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