Eggplant Dolmas

EGGPLANT DOLMAS (Patlıcan Dolması)

One kilo of eggplants will be put into salted water with their stemless heads cut off and innards removed. Four or five medium-sized onions are finely chopped and slightly fried in olive oil in a pan. The removed eggplant innards are cooked in a separate saucepan and stuffed back into the eggplants together with one glass of washed rice, salt, pepper and mint. The heads cut before will be put back on the eggplants and a hole will be made in their bottoms with a sharp-pointed knife. All the eggplants are laid into the saucepan, cooked in water enough to cover them all and served when cold.