Dried eggplants and red bell peppers stuffed with a mixture of bulgur, herbs and spices.
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
10 dried red bell peppers
10 dried eggplants
1 liter water to boil dried vegetables
20 tbsp rice or bulgur (1 for each pepper and eggplant)
2 tomatoes, diced
2 large onions, thinly chopped
4 cloves garlic, diced
1 tbsp pepper (or tomato) paste
½ bunch of parsley, minced
2 tbsp dried mint
1 tsp ground black pepper
½ lemon, squeezed
½ cup olive oil
½ cup hot water
Boil 1 liter water in a pot and put dried eggplants and dried peppers into it. Boil them about 3 or 5 minutes until they soften. Take them into cold water and drain.
Mix all stuffing ingredients and stuff eggplants and peppers with this mixture. Use your hands at this step. Do not ovefill them as rice and bulgur will rise. Just leave about half inch space on the top.
Place them in a pot and if there is any juice left from the filling mixture, pour it in this pot.
Cover the pot and cook it over high heat for about 5 minutes, then add ½ cup hot water and bring it to the lowest heat. It will be done after about 30 minutes. You can understand it by checking the softness of rice and bulgur.
This can be served both warm and cold.
And it’s the icing on the cake if you drizzle some yogurt on these stuffed dried eggplants and peppers.
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