Stuffed Eggplants in Olive Oil

(Zeytinyagli Patlican Dolma)

8 small eggplants
3/4 cup water
1 tomato, sliced

Filling:
3/4 cup rice, washed and drained
3 medium sized onions, chopped
2 tbsp currants
2 tbsp pine nuts
1 tbsp dry mint or fresh mint
1 tbsp parsley, chopped
1 tbsp dill, chopped
1/3 cup extra virgin olive oil
2 tbsp sugar
1/4 tsp salt
3/4 cup water

Saute the onions with the oil for about 10 minutes in a medium-sized pot. Then add the rice, sugar and salt, stir. Cover the lid. Cook on very low heat until the rice looks see through. Add the nuts, currants, mint, parsley, dill and 3/4 cup water. Stir occasionally on low heat. Cook until all the water evaporates and put aside.

Cut off the tops of the eggplants. Discard the insides of the eggplants using a small spoon. (Don't throw them out though, put them aside to cook Eggplant Dish with Chickpeas. Stuff the eggplants with the filling you prepared. Don't over fill them, leave some space at the top. Cut the tomato in a small pieces and put one over each eggplant. Place in a medium sized pot along with 3/4 cup of water poured over the eggplants. Cover and cook until most of the water evaporates on medium-low heat.

Serve Stuffed Eggplants in Olive Oil chilled or at room temperature with lemon wedges.

Bairam Menu:
-Spicy Potato Soup, Spinach Tenderloin, Gavurdagi Salad, Mushroom Pilaf Casserole, Feta Cheese Pie, Green Beans with Walnuts, Fava and Kunefe.