Burcu Patlıcan Dolma is the Turkish stuffed aubergine, sealed in a 400 g tin. The label lists aubergine, water, rice, onion, sunflower oil, tomato paste, salt, tomato, currants and spices, so the filling is soft, tomato-red rice lightly sweetened by currants and warmed with spice. There is no meat in the list, which makes it a handy dish for meat-free tables.
Dolma means "stuffed", and meat-free vegetable dolmas like this one are a familiar part of Turkish home cooking. A fork sits under the clear lid, so it can be eaten straight from the tin at room temperature as part of a meze spread, or warmed gently in a small pan. A spoonful of plain yoghurt on the side, a squeeze of lemon and fresh bread are all it needs; it also pairs well with a simple bulgur or rice pilaf and a green salad.
Store the sealed tin in a cool, dry place away from direct sunlight. Once opened, transfer any leftovers to a covered container and keep them in the refrigerator.