Turkish cuisine has a wide variety of vegetable dishes. Stuffed vegetables or leaves, meat with vegetables, fried vegetables and olive oil dishes have countless varieties.
Stuffed vegetables (dolma) and leaves (sarma) can be prepared with or without meat (then, with olive oil). Stuffed vegetables and leaves with meat contain minced meat, rice, onion and tomato paste. Those without meat (with olive oil) are made with rice, onion, currant and pine nut. Cabbage and wine leaves are stuffed, too. As for vegetables; pepper, courgette, eggplant, tomato and onion are the most commonly used.
Several vegetable dishes can be prepared via frying or grilling. Fried eggplant, zucchini, pepper, tomato, carrot and hash browns are among the favourite fried dishes. Besides, olive oil dishes have a special place in Turkish cuisine. These dishes are called so even when they are made with other cheaper oil alternatives. Runner beans in olive oil, bean salad, stuffed vegetables with olive oil, artichokes in olive oil and fresh broad (fava) beans in olive oil are among the dishes in this category.
Eggplant has a special place among other vegetables in Turkish cuisine. Though it is eaten in several countries around the world, it wouldn’t be exaggerating to say that the Turkish cuisine has the most dishes made with eggplants. In Turkish cuisine, there are countless eggplant dishes including stuffed eggplant, fried eggplant, eggplant with ground beef, rice pilaf with fried eggplant cubes, eggplant salad and grilled eggplant.