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page 223
10. STUFFED EGGPLANT WITH OLIVE OIL.
PATLIDJAN DOLMA YAGHLI.
Ingredients:
Eggplants ............... 2 to 3, thin ones preferred.
Dry Onions .......................... 6 to 7, medium.
Rice ....................... 1/2 cupful, well washed.
Olive Oil ............................... 1/2 cupful.
Salt and pepper, to taste.
Method:
Cut the eggplants into halves roundly, dig out the seedy parts, pierce on the
four sides with the point of knife, and leave in plain cold water ready for
stuffing. Then prepare the stuffing by frying both the chopped onions and the
chopped center of the eggplants (the latter washed and freed from the seeds as
much as possible) in the olive oil until light brown, then add the rice, season
to taste and continue frying for ten minutes longer. When ready, stuff the
eggplants with the above mixture, and arrange in a deep vessel, side by side;
this done, pour in one-half cupful of plain water and cook over a slow fire
until the rice is tender. Serve hot or cold.
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