Stuffed Aubergines in Olive Oil
8 small Aubergines
1 sliced medium Tomato
180ml of Water
For the filling:
150gr rinsed and drained Rice
3 chopped medium Onions
2 tablespoons of Pine Nuts
2 tablespoons of Currants
1 tablespoon each of chopped Parsley, Mint and Dill
5 tablespoons of Extra Virgin Olive Oil
2 tablespoons of Sugar
¼ teaspoon of Salt
180ml of Water
How to prepare
Heat the oil in a pan and lightly fry the onions for 10 minutes.
Stir in the rice, sugar and salt, cover, turn the heat to very low and cook until the rice is almost transparent.
Add the nuts, currants, parsley, mint, dill and 180ml of water and cook until the water has evaporated stirring occasionally.
When ready set aside to cool down.
Remove the tops of the aubergines, and use a small spoon to scrape out the insides and discard.
Fill the aubergines with a spoon tapping the mixture in, do not press down hard.
Place a slice of tomato on each aubergine and put them in a pan and pour over 180ml of water.
Cover and cook on a medium low heat until almost all the liquid has evaporated
Serve with lemon wedges
These are best eaten chilled or at room temperature.
The Turkish name for this dish is Zeytinyagli Patlican Dolma
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