TURKISH RECIPES

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Stuffed Eggplants and Zucchinis

• for stuffing:
  half pound of ground meat
  2 cups of white rice
  3 chopped onions
  3 grated tomatoes
  1 bunch chopped parsley
  1 bunch chopped dill
  half cup of chopped fresh mint
  1 teaspoon black pepper
  half of teaspoon salt
  

Ingredients

• 6 small eggplants
• 2 huge zucchinis
• for the sauce:
  8 cloves of minced garlic
  6 tablespoon olive oil
  2 tablespoon dried mint flakes
  2 tablespoon hot pepper paste
  1 teaspoon pepper flakes
  juice of two lemons

* SHORT NOTES *

The aroma of grilling corn cobs can be smelled from afar. During the summer fresh corn cobs are a favourite with everyone.

Preparation

With a big bowl mix very well all the ingredients for the stuffing and then for the eggplants; cut the tops off, peel them in striped pattern, and carve them with a spoon. And then, put the eggplants in a bowl filled with salty water to prevent darkening. Make a little cut at the bottom or on the side of eggplants and zucchinis with a knife so that they can cook thoroughly. For the zucchinis:Cut 2 huge zucchinis into three equal pieces and carved them with a potato peeler. In the end they looked like weird coffee mugs. Stuff the eggplants and zucchinis with the stuffing and place them in a big wide pot facing up. Add water to the pot. It shouldn't cover the dolmas; the water level should be 1 inches below the top. Cover and cook on low to medium heat for 45 minutes. In a skillet heat the oil and stir in garlic. After 2 minutes add the paste and mint flakes. Stir for another 2 minutes. Pour in lemon juice, stir, and turn off the heat and pour the sauce on dolmas with a spoon at the end of 45 minutes cooking and cook for another 15 minutes.