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Patlican Dolmasi (Stuffed
Eggplant)
This is my "Low-Fat version"
of this dish. You will end up using about 2-3 cups less olive oil than
the traditional version. It took me 20 years to figure this out. It
takes a bit longer, but it turns a normally fattening dish into a very
healthy one! This recipe also allows you to use our normal American
eggplants, which are much larger than the Turkish version.
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3 Eggplants uniform in shape
Olive Oil
1/4 cup water
1 Tbs Lemon juice
For stuffing:
2 Tomatoes, sliced thin
1 lb very lean Ground Beef
1 large or 2 medium Onions, chopped
1 small can Diced Tomatoes
1/2 bunch Parsley
1/2 cup Pine Nuts (optional)
1/2 cup Currants
4 cloves chopped Garlic
1 tsp Allspice
1 tsp Cumin
1/4 tsp Clove
1/4 tsp Dried Mint
1/4 tsp Dill
1/4 tsp Maraş Red Pepper (optional - makes it spicy/hot -
you can also add more if you'd like)
1/4 tsp Black Pepper
1 tsp Salt
Olive Oil
1/2 cup rice |
Serves 6 People.
Prepare the eggplants:
Peel eggplants so that one-third of the peel remains. Cut eggplants in
half. Remove seed pulp. Slather the eggplants with olive oil. Place in
baking dish and cook in the oven at 375º until tender (about 1 hour).
Prepare the stuffing:
In a large skillet, sauté onions, garlic and pine nuts in olive oil. Add
ground meat and brown, making sure the ground beef is in uniform small
pieces. Add spices, currants and stir well. Add can of tomatoes and
rice. Stir, reduce to simmer and cover until rice is cooked (about 20
minutes). Remove from heat.
Remove the eggplants from oven. Place the ground beef mixture in the
center of each eggplant. Place tomato slices on top. Add 1/4 cup water
and lemon juice to the baking dish and cover the dish so that it is
air-tight. Bake at 450º for 30-45 minutes. Serve.
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