Eggplant papucaki

Eggplant Papucaki is a traditional Turkish dish that is popular in the Aegean Region. The name "papucaki" is derived from the Turkish word "papuc", which means slipper, referring to the shape of the eggplant after it is hollowed out and stuffed.

Ingredients

The main ingredient of Eggplant Papucaki is eggplant, which is hollowed out and filled with a mixture of other ingredients. These typically include onion, garlic, tomato, green pepper, and olive oil. Some variations of the dish also include ground meat, cheese, or seafood such as shrimp or mussels.

Preparation

To prepare Eggplant Papucaki, the eggplants are first cut in half and the insides are scooped out to create a hollow shell. The scooped-out flesh is then chopped and mixed with the other ingredients. This mixture is sautéed in olive oil until it is soft and flavorful. The hollowed-out eggplants are then filled with this mixture and baked in the oven until they are tender and the tops are slightly browned.

Serving

Eggplant Papucaki is typically served hot, often as a main course. It can be accompanied by rice, bread, or a salad. In some regions, it is also served as a meze, or appetizer, as part of a larger meal.

Variations

There are many variations of Eggplant Papucaki, reflecting the diverse culinary traditions of Turkey. In the Black Sea Region, for example, it is common to add ground meat to the filling. In the Marmara Region, seafood is often used. Some versions of the dish also include spices such as cumin, paprika, or cayenne pepper to add heat and flavor.

See also

• Turkish cuisine
• List of eggplant dishes
• List of stuffed dishes

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