Recipe: Adana Style Stuffed Eggplants and Zucchhini (Turkish)

ADANA STYLE STUFFED EGGPLANTS AND ZUCCHHINI

6 small eggplants
2 big zucchinis ( cut each in three equal pieces)
FOR THE STUFFING:1/2 lb ground meat
2 cups of white rice
3 onions, chopped
2-3 tomatoes, grated or 1 can of diced tomato
1 bunch parsley, chopped
1 bunch dill, chopped
1/2 cup fresh mint, chopped or 1/3 cup dried mint flakes
1 tsp black pepper
1 1/2 tsp salt
FOR THE SAUCE:
8 cloves garlic, minced
6 tbsp olive oil or butter
2 tbsp dried mint flakes
2 tbsp hot pepper paste
1 tsp or more pepper flakes
juice of two lemons

In a big bowl mix well all the ingredients for the stuffing.

For the eggplant: cut the tops,, peel them in striped pattern, and carve them with a potato peeler or a spoon. After carving, 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 them in 3 equal pieces and carve them with a potato peeler.

Stuff the eggplants and zucchinis with the stuffing and place them in a big wide pot facing up. Add water to the pot. It shouldnt cover the dolmas, the water level should be 1 or 1 1/2 inches below the top. Cover and cook on low to medium heat for 40 to 45 minutes.

In skillet heat the oil and stir in garlic. After a couple of minutes add the paste and mint flakes. Stir for another 1-2 minutes.

Pour in lemon juice, stir and turn off the heat.

Pour the sauce on dolmas with a spoon at the end of 45 minute cooking and cook for another 10-15 minutes