 Whole stuffed pepper and tomato dolma | |
| Course | Appetizer or main dish |
|---|---|
| Region or state | Eastern Mediterranean,Balkans,[1]Levant,Anatolia orTurkey,South Caucasus (Armenia,Azerbaijan,Georgia),Iraq,Greece,Albania,Cyprus,Kosovo,Iran,Central Asia,Saudi Arabia,Algeria,Egypt,Libya. |
| Serving temperature | Hot or room temperature |
| Main ingredients | Varies |
| Variations | vegetables, seafood, fruit, offal |
| Dolma making and sharing tradition, a marker of cultural identity | |
|---|---|
| Country | Azerbaijan |
| Reference | 01188 |
| Region | Europe and North America |
| Inscription history | |
| Inscription | 2017 (12th session) |
| List | Representative |
Dolma is any of a family of stuffed dishes largely associated withOttoman cuisine, typically made with a filling of rice, minced meat,offal, seafood, fruit, or any combination of these inside either a leaf wrapping or a hollow or hollowed-out vegetable (e.g. abell pepper). Theleaf-wrapped type can be specifically known assarma. Less commonly, both fruits and meat (particularly offal) may also be stuffed with similar fillings. Dolma can be served warm or at room temperature and are common in modern cuisines of regions and nations that once were part of theOttoman Empire.[2]
The worddolma is ofTurkish origin and means "something stuffed" or "filled".[3][4] It derives from the verbdolmak, which itself ultimately derives from theOld Turkictolmak.[5]Gerard Clauson identifies the verbal roottol- ("to be filled, or full") as widely attested in pre-thirteenth-century Turkic texts and as surviving across the modernTurkic languages with similar meanings.[6]
One of the earliest attestations of the worddolma appears inThesaurus Linguarum Orientalium, Turcicæ, Arabicæ, Persicæ (1680) byFranciscus a Mesgnien Meninski, where theOttoman Turkish form طولمه (dolma) is recorded with theLatin definitionripieno ("stuffed" or "filled").[7] The earliest written mention ofdolma inEnglish dates to the late 19th century, appearing inJames William Redhouse’sA Turkish and English Lexicon (1890), which defines it as "an act of filling" and “a dish of meat, fruit, or vegetable, filled with rice, forcemeat, etc.”[8]
In addition to modern Turkish,dolma is the standard spelling inAzerbaijani and theromanization of theWestern Armenian spelling դոլմա, which inEastern Armenian is տոլմա (tolma). Related forms in other languages includeGreek ντολμάς (ntolmás),Arabic ضُلْمَة (ḍulma),Persiandolmeh,Georgian ტოლმა (ṭolma), andTatar тулма (tulma).
InArmenia, a wild grapevine can be found, calledtoli in Armenian, the name of which is derived from theUrartian worduduli, meaning "grape" or "vine".[9][10] The etymology of the Armeniandolma ortolma possibly comes from or is additionally influenced by the old roottoli.[11]
InTurkey, a distinction is made betweendolma ("stuffed thing"), referring to hollowed vegetables filled with a stuffing, andsarma (“rolled thing”), in which the filling is wrapped in edible leaves such as vine leaves or cabbage.[12] In many other languages of the former Ottoman territories and beyond, this distinction is less strictly maintained, anddolma may be used more broadly to include dishes in which the filling is wrapped by leaves that would be classified assarma in Turkish.[13] Others adapted Turkish terminology in other ways. For example, while the Turkish termyaprak sarması denotes stuffed vine leaves, in some regions the borrowed wordyaprak ("leaf") is used alone to refer specifically to stuffed vine leaves rather than leaves in general. In several Arabic-speaking countries,yaprak is combined with native terms meaning “stuffed”, such asmaḥshī yabraq ormaḥshī brag inSyria andKuwait.[12]
Meatless varieties ofdolma, typically filled with seasoned rice, are known in Turkish asyalancı dolma (“fake” or “counterfeit dolma”).[12][14] The term reflects an older culinary convention in which vegetarian dishes were regarded as substitutes rather than "genuine" dishes in medieval Islamic societies, asIslam does not prescribe abstention from meat on any occasion.[14]Arabs referred to such dishes asmuzawwaj (“counterfeit”), a concept that persisted in Turkish.[14] Related forms of the term are used in several other languages, including Arabic يالانجي (yalanji), Greek ντολμαδάκια γιαλαντζί (ntolmadákia gialantzí), Armenian յալանչի դոլմա (yalanchi tolma), and Georgian იალანჩი ტოლმა (ialanchi tolma).
Some dishes ofArmenian cuisine withTurkic names are also found acrossTurkey and other countries, making it difficult to determine the true national origin of such dishes.[15]
The exact origin ofdolma is disputed.[16] Stuffing vegetables has been practiced inMediterranean andWest Asian cuisines for centuries.[12][17][18] Some of the earliest surviving recipes describing meat-stuffed vegetables appear in the Roman cookbookApicius, compiled inlate antiquity.[19] It includes instructions forcucumbers that are peeled, parboiled, stuffed withforcemeat, and then cooked inbroth orwine sauce.[19]
By themedieval period, cookbooks from theIslamic Golden Age provide detailed descriptions of stuffed vegetable dishes. A 13th-century Arabic cookbookKitāb al-ṭabīẖ fromAl-Andalus and theMaghreb contains several recipes foreggplants.[20] These describe techniques such as hollowing the eggplants, reserving the tops, stuffing them withminced meat often combined withbreadcrumbs,eggs,herbs, andspices, and then restoring their original shape, sometimes securing the tops with woodenskewers.[20] Cooking methods included baking, boiling, frying, and stewing in seasoned sauces.[20] Similarly, the Syrian cookbookKitab al-Wuslah ila l-habib from the same period includes multiple recipes for ridged cucumbers stuffed with seasoned meat and cooked in broth,fat, andaromatics.[21]
During the Ottoman period, stuffed vegetables, later known asdolma, became one of the most loved and diverse categories ofOttoman cuisine.[22] They evolved from justonions andapples to a wide range of vegetables and leaves over the following centuries, with meat often used as a secondary element and some varieties prepared entirely without meat by the late 18th century.[22] Dolma remains a traditional dish that has changed little since Ottoman times.[23]
The earliest recorded stuffed dishes in Ottoman sources date to the 15th century and include stuffed onions, apples,tripes,quinces, andspleens.[24][25][26][27] Following the Ottoman expansion into the Arab regions in the 16th century,[28] food historian Lilia Zaouali notes that a new cuisine evolved that gradually abandoned medievalstews and emphasized roasted meats, stuffed vegetables, and eggplant-based dishes.[29] She notes that this cuisine influencedGreek,Balkan, andArab cuisines, contributing in particular to the popularization of stuffed eggplant dishes in eastern Arab countries.[29]
During the 16th century, the repertoire of Ottoman stuffed dishes expanded considerably, encompassing a wide range of vegetables such asgourds,vine leaves,cabbages,carrots,unripe zucchinis,plum leaves, eggplants, andpumpkins, as well aslamb.[25][24] Stuffed dishes became a hallmark of Ottoman cuisine, and by the 17th centuryIstanbul had approximately 50 cookshops known asdolmacı specializing in stuffed vegetables.[24] This period also saw the appearance of additional varieties, including stuffedfish (includingmackerels,northern red snappers,bonitos,goatfishes,pacific blue-eyes,common pandoras, andcuttlefish) as well as stuffedwatermelons,luffas, andborage leaves.[25][30][31][32][33][34]
The introduction ofNew World crops to theOttoman Empire from the 18th century onward led to further diversification of dolma, with new varieties incorporatingleeks,spinach,quinces,Armenian cucumbers,okras, andJerusalem artichokes.[25][35][36] In the 19th century,dolma continued to evolve and diversify, extending to additional fruits, leaves, and meats, includingmelons,ribs,squash,turnips,ducks,bitter tomatoes,red tomatoes,bell peppers, and the leaves ofhazelnut, quince, bitter tomato, andmorello cherry.[25][37][38][39][40][41][42]
Several food historians have associated dolma withOttoman court cuisine.Alan Davidson, a British diplomat and food writer, links both the widespread distribution of stuffed vegetables across former Ottoman territories and the termdolma itself, to the court cuisine of the Ottoman Empire, observing that while vegetables had been stuffed in pre-Ottoman times, "it was in Istanbul that stuffed vegetables were first treated as a regular culinary genre".[12]
Claudia Roden, one of the most respected and admired food writers, similarly associates the development of stuffed vegetable dishes with Ottoman court cuisine. She notes that stuffed vegetables do not appear in the very early Persian and Arab manuscripts, but were known by the time of the Ottoman Empire and served at the lavish banquets of thesultans.[43] While emphasizing that the precise origin is uncertain and contested, Roden describes stuffed vegetables as a form of “court cuisine” developed for a wealthy and powerful leisured class.[43] She argues that the lengthy and elaborate preparation of these dishes, together with the skilled and delicate handiwork involved in their making, indicates the presence of numerous specialized cooks in large palace kitchens, while the harmony between vegetables and fillings reflects the refined taste and culinary knowledge of their masters.[43] Roden further observes that domestic households adapted stuffed vegetable dishes to economic constraints by simplifying fillings while preserving the time-consuming methods of preparation, noting that such dishes came to serve as a means of demonstrating culinary skill and presentation to guests.[43]
William Pokhlebkin, a specialist on culinary history and cookbook author, contends that the dish's inception traces back to Armenian culinary heritage:[15]
"From the 17th to the early 19th century, Armenia was divided between Turkey and Iran. During this period, Armenia's economy, its human and material resources declined, but its spiritual and material culture remained unchanged, and Armenian cuisine did not perish. On the contrary, Armenians contributed to the cuisine of the Seljuk Turks, so many truly Armenian dishes later became known in Europe through the Turks as, allegedly, Turkish cuisine (for example, dolma)."[15]
Several dolma recipes were recorded in 19th-century Iran byNaser al-Din Shah Qajar's chef, including stuffed vine leaves, cabbage leaves, cucumbers, eggplants, apples, and quinces, with varied fillings prepared with ground meat, sauteed mint leaves, rice andsaffron.[44]Iraqi Jewish families have a version of dolma with sweet and sour flavors that were not found in other versions.[45] Dolma are part ofcuisine of the Sephardic Jews as well.[46]Jews in the Ottoman Empire used locally grown grape leaves and adopted the Turkish name of the dish.[47]
During winter months cabbage was a staple food for peasants in Persia and the Ottoman Empire, and it spread to the Balkans as well. Jews in Eastern Europe prepared variations of stuffed cabbage rolls withkosher meat—this dish is calledholishkes. As meat was expensive, rice was sometimes mixed in with the meat. Jews in Europe would sometimes substitutebarley, bread orkasha (barley porridge) for the rice.[47] There are similar Slaviccabbage rolls:golubtsy in Russian,holubtsi in Ukrainian,gołąbki in Polish.
In the Persian Gulf,basmati rice is preferred, and the flavor of the stuffing may be enhanced using tomatoes, onions andcumin.[17] Cabbage rolls enteredSwedish cuisine (where they are known askåldolmar) afterCharles XII, defeated by the Russians at thebattle of Poltava, returned to Sweden in 1715 with his Turkish creditors and their cooks.[48]
Dolma dishes are found inBalkan,West Asian,North African andCentral Asian cuisine.[49][50][51][2]
In 2017, dolma making inAzerbaijan was included in theUNESCO Intangible Cultural Heritage Lists.[52] According to historianWilliam Pokhlebkin, Azerbaijani dolma was adopted from neighboringArmenian cuisine.[53]
The culture oftolma preparation and consumption is included in the intangible cultural heritage list ofArmenia.[54]
There are many varieties ofdolma with olive oil and clarified butter. The olive oil based dolmas are usually stuffed with rice and served cold with a garlic-yogurt sauce, but variations with meat based fillings are served warm, often withtahini oravgolemono sauce.[55][56]
The origins of stuffed vine leaves, orsarma, are unknown. They can be made with meat or grain fillings, and served with garlic yogurt,tarbiya or sweet and sour sauces made withpomegranate syrup and sour cherries. They are known asdolmeh inIran,dolmades inGreece,koupepia inCyprus,tolma sardu orterevor tolma inArmenia,[57]yarpaq dolması inAzerbaijan,[58] andyebra in Syria.[59][60]Egyptians call itmahshi waraq enab (محشي ورق عنب),[61] this version of dolma, or mahshi as it is called inEgypt, is typically eaten during the summer.[62] Stuffed vine leaves without any meat, calledyalanchi dolma in Turkish andWestern Armenian, are served at room temperature.
In several countries, cabbage rolls are stuffed with beans and tart fruits. It is wrapped withcabbage leaves, and stuffed withred beans, garbanzo beans,lentils,cracked wheat, tomato paste, onion and many spices and flavorings. Cabbage rolls are called Pasuts tolma (պասուց տոլմա) (Lenten dolma) inArmenian where they are of seven different grains – chickpea, bean, lentil, cracked wheat, pea, rice and maize.[citation needed]Armenian cooks sometimes userose hip syrup to flavor stuffed cabbage rolls.[63] Cabbage rolls are also known askələm dolması in Azerbaijan.[58] During winter inEgypt cabbage is traditionally used to make mahshi; these cabbage rolls are calledmahshi kromb (محشي كرمب).[62]
Soğan dolması (soğan means "onion" inTurkish),lts’onats sokh (Armenian:լցոնած սոխ; meaning “stuffed onion”), or stuffed onions, are a traditional dish inTurkey,Armenia andBosnia. The ingredients include onions,minced beef,rice, oil,tomato purée,paprika,vinegar orsour cream,strained yogurt,black pepper, salt and spices. After the onion's skin is removed, the larger, external, layers (leaves) of onion bulbs are used as containers, so-called "shirts" for the meat stuffing. The remaining part of the onion is also used, mixed with the meat and fried on oil for a couple of minutes, to obtain the base of the stuffing. To extract the separate "shirts", the entire bulbs are cut on the top and then boiled until soft enough to be pried off, layer by layer. In order to prevent a further softening and crumbling, the bulbs should beblanched. The "shirts" are removed from the bulbs by slow and gentle finger pressure. Filled "shirts" are boiled slowly at low heat inbroth. The level of liquid should be sufficient to cover the dolmas entirely. Onion dolma are usually served with dense natural yogurt.[citation needed]
Stuffed peppers (Armenian:լցոնած բիբար,Greek:γεμιστές πιπεριές,Turkish:biber dolması) are common in many cuisines, while mostly popular inArmenia,Greece andTurkey.Bell peppers are hollowed and filled with rice, herbs, onions, currants and optionallyraisins. The Armenian version addstarragon,mint,walnuts and/orpine nuts to the stuffing.[citation needed] In the cuisine of theCrimean Tatars,dolma refers to peppers stuffed with minced lamb or beef, rice, onion, salt, pepper. Carrots, greens, tomato paste, and spices can be added to the filling. When grape leaves are stuffed with the same filling, however, they are calledsarma.
Stuffed turnips are popular inJordan and theWest Bank (notably inHebron andas-Salt). The turnips are stuffed with spiced rice and minced meat and are lightly fried before being cooked in atamarind sauce.[64]
Mülebbes dolma is a historic recipe from the Ottoman era.[65]Şalgam dolma are stuffed Russian turnips.[66][67]
Enginar dolması is stuffed whole artichoke hearts. They may be stuffed with seasoned rice or ground meat cooked in fresh tomato sauce withaleppo pepper.[68] Celery root may be substituted for the artichoke.[69]
Eggplant dolma is a dish popular in a few countries. InArmenia, It is calledlts’onats smbuk orsmbukov dolma (Armenian:լցոնած սմբուկ or սմբուկով դոլմա) and is traditionally made with hollowed eggplant that is filled with rice, meat, herbs (tarragon, mint,parsley,coriander) onions, currants, walnuts or pinenuts and optionallyraisins. While another version prepares the filling with onions,garlic, tomatoes,cinammon,allspice,cumin,turmeric,black pepper,apricots andpomegranade seeds. There also is anArmenian version making this dish using the dried skin and outer layer of an eggplant.[citation needed] InTurkey, this dish is calledHalep dolması, named afterAleppo. It is a dish of eggplants stuffed with a meat and rice filling that is flavored with spices and either sour plum flavoring syrup or lemon juice.[70][71] In theArab world, this dish is known asmakdous (Arabic:المكدوس). It is a dish of oil-curedaubergines. These are miniature, tangy eggplants stuffed withwalnuts,red pepper,garlic,olive oil, and salt. Sometimeschilli powder is added.
A regional specialty fromMardin is a mixed dolma platter. Thesumac andUrfa pepper seasoned rice filling is first wrapped with onion layers, vine leaves, and cabbage. The remainder of the rice is used to fill eggplant, zucchini, and stuffing peppers. The wrapped onion dolma are added on the bottom of a deep cooking pot and the stuffed vegetables, cabbage rolls, and stuffed vine leaves are layered on top of the onion dolmas. The entire pot of dolmas are cooked in sumac flavored water.[72]
Different forms of stuffed carrots are popular in some cuisines inWest Asia, such asArmenian andPalestinian cuisine, usually they stuffed with rice and ground meat, and are cooked in tamarind sauce.[73][74][75]
There are also seafood variants of dolma.Stuffed mussels (Armenian:Լցոնած միդիա, or Միդիա տոլմա;Turkish:Midye dolma) may be filled with rice, onion,black pepper,allspice,lemon juice,pine nuts and salt.[76]
The filling forstuffed squid[a] is made fromhalloumi cheese, onion, breadcrumbs,garlic andparsley. The whole tentacle is stuffed with the mixture and fried in a butter, olive oil and tomato sauce. For another variation a whole small squid may be stuffed with a bulgur and fresh herb mixture and baked in the oven.[78]
Stuffedmackerel (Turkish:Uskumru dolma,Armenian:լցոնած սկումբրիա), or stuffedtrout (Armenian:լցոնած իշխան) are staples ofArmenian andTurkish cuisine. While the trout (typicallysevan trout) version is more specific toArmenia. The version that was traditionally prepared byArmenian cooks is particularly well-regarded. After the fish is prepared by carefully separating the skin from the meat, the meat is sauteed with onions, currants, driedapricots,almonds,hazelnuts,pine nuts,walnuts, cinnamon,cloves, allspice,ginger, fresh herbs and lemon juice. The entire mixture is stuffed into the whole, intact skin, orgrape leaves. The stuffed mackerel is then either baked or preferably grilled long enough to brown the skin.[78][79]
Stuffedsardines (Greek:σαρδέλες γεμιστές or σαρδέλες παντρεμένες) are often filled withkasseri cheese, tomato, onion,basil and parsley.[80]InGreece and Turkey, stuffed sardines may be served as amezze platter at traditional eateries calledtaverna, ormeyhane.[81][82]
Dalak dolması isspleen stuffed with rice, meat and herbs. It may be served as ameze, paired withrakı. The dish originates inArmenian cuisine, and is a traditional ArmenianOrthodox New Year dish, served withanoushabour andchi kufta.[83][84][85]Diyarbekir-styledalak dolması is made with lamb and lamb's tail fat; it was registered as ageographical indication by theTurkish Patent and Trademark Office in October 2021.[86]
Mumbar dolması is intestine stuffed with a moist mixture of ground meat, rice, pepper,cumin and salt. The stuffed intestine is then boiled in water until it is cooked thoroughly, after which it may be sliced and fried in butter before serving.[87]
There are some fruit-based dolmas as well likestuffed quinces (Armenian:լցոնած սերկևիլ,Persian:دلمه به,Turkish:Ayva dolması). There are many variations of this dish. One has a rice and currant filling, flavored withcoriander, cinnamon and sugar.[88] Another variation uses meat and bulgur to stuff the quince that is then flavored withgrape syrup.[89]Armenian stuffed quinces specifically are made with quince, minced meat or cubed meat,onion, rice,pine nuts orwalnuts,raisins,apricots, cinnamon, grape syrup,allspice,cloves,pepper, salt andbutter.[90] This type of stuffed quinces is calledEtchmiadzin Dolma.[citation needed]Iranian stuffed quinces are made with quince, minced meat or cubed meat,almond,pistachio,barberry, butter,cardamom,coriander,tarragon,plum, onion,saffron, salt, pepper,turmeric and cinnamon.[91] Grape syrup is also an ingredient in the meat-based variants ofstuffed apples. and stuffed yellow plums.[92]Persian Jews may serve stuffed quince, calleddolma bay, as aSabbath meal or duringSukkot.[93]
Stuffed apples (Armenian:լցոնած խնձոր,Persian:دلمه سیب,Turkish:Elma dolması) are mostly popular in Armenia, Iran and Turkey.Turkish stuffed apples are made from cubed lamb, ground lamb, rice,black pepper andsumac-flavored grape syrup. Dried apricots and blanched almonds are added to the pot near the end of the cooking process.Armenian stuffed apples are made with apples stuffed with minced meat, parsley,mint,tarragon, black pepper, salt,raisins,apricots,walnuts,allspice, cinnamon, sumac,cumin, sumac-flavored grape syrup,sautéed onions andgarlic. This type of stuffed apples is calledetchmiadzin dolma as well.[citation needed]Iranian stuffed apples are made with apples that are stuffed with onion, turmeric,cloves, butter, minced meat, rice, cinnamon, pepper, grape syrup,lemon juice, andbrown sugar. A meatless variant of the filling for stuffed apples is made from a sauteed mixture of diced apples, diced pears, walnuts,hazelnut, currants, cinnamon, cloves, andstar anise. The hollowed out apples are stuffed with the mixture and baked in the oven. This version may be garnished with powdered sugar. This version is most popular inArmenia andTurkey.
Stuffed melons were part of theOttoman palace cuisine. The recipe survives in modern Turkish,Yemenite, Iranian and Armenian cooking.[94]
Stuffed sorrel (Armenian:ավելուկով տոլմա or սալորի տերևներով դոլմա,Turkish:Labada sarması or Evelik Dolması) is a generic name for meals made ofsorrel leaves stuffed with meat (lamb) and rice, or more rarely rice only.[95]
Stuffed mallow (Kurdish:Melûkîyê tije kirî or Dolma ya melûkîyê;Arabic: خبازة محشية;Hebrew: עלי חלמית ממולאים,romanized:Aley Ḥalmith Meemou'laim;Turkish:Ebegümeci sarması) is a generic name for dishes made ofmallow leaves, stuffed with meat (lamb) and rice, or, more rarely, rice only. Other names areMallow Sarma orMallow Dolma. It is mostly popular inKurdistan (Kurdish populated regions)Israel,Lebanon,Syria,Turkey,Palestine and theBalkans, where it may be served withyogurt.[96][97]
It is customary for Jewish families to eat holishkes cabbage rolls onSimchat Torah.[47]
Assyrians prepare meatless dolmas forLent.[98] When traditional ingredients are not available, the Armenian Christian community inWest Bengal, India celebratesChristmas withpotoler dorma, a local variation fromAnglo-Indian cuisine.[99] Stuffed vegetables calledgemista ortsounidis are also common inGreek cuisine.[48]
Muslim families often serve dolma as part of theiftar meal duringRamadan and during theEid al-Fitr celebrations that mark the end of the holy month. Large pots of dolma are prepared during theNovruz festival.[100]
The origin of dolma is a subject of dispute in the region, particularly betweenArmenians andAzerbaijanis.[101][102] In Armenia, it is typically rolled into a tube, while in Azerbaijan it is folded into a small parcel.[101] In 2011, the president of Azerbaijan,Ilham Aliyev, stated at the annual conference of the country's Academy of Sciences that "if you ask an Armenian what ‘dolma’ means in their language, they will not be able to answer. It is a meaningless word for them."[103][102] In response, Armenia held its owndolma festival, using the termuduli as the festival's name.[103][102]
The Armenian side notes that the preparation of dolma requires grape leaves, which they consider evidence of early agricultural development; there is also archaeological evidence of viticulture and wine consumption inancient Armenia.[103] Azerbaijani sources, in turn, point to aTurkic origin for the name of the dish.[103]
{{cite journal}}: CS1 maint: DOI inactive as of October 2025 (link){{cite book}}: CS1 maint: multiple names: authors list (link)[Stew the] peeled cucumbers either in broth [1] or in a wine sauce; [and] you will find them to be tender and not causing indigestion. [1] Usually cucumbers are parboiled in water and then finished in broth; most often after being parboiled they are stuffed with forcemeat and then finished in broth.
Take nicely-shaped sweet eggplants and take out their seedy flesh carefully so that they keep their shape. [Hollow them out, reserving the tops for later.] Then boil what you took out from inside in salted water until it is done. Drain the water and mash it [the boiled flesh] to pieces, as mentioned earlier. Combine with white bread crumbs, egg and cooked pounded meat. Fill the empty skins with this [retaining some] and replace the seedy flesh as it was. Throw them into and arrange them in the tajine and pour in the rest of the stuffing and some oil. Put in the oven and leave until thickened and completely done. Take out the eggplants and put them as they are on a platter, whole, as if nothing had been done to them [stuff the eggplants, replacing the tips].
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