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Kuru Patlican Dolmasi (Stuffed Dried Eggplants)

Stuffed dried eggplants and peppers served on a plate with some yogurt on the side.

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Dried eggplants and red bell peppers stuffed with a mixture of bulgur, herbs and spices.

Ingredients

  • 15 dried eggplants 

  • 10 dried bell peppers

Filling:

  • 1 cup rice, rinsed well

  • 3 tablespoons bulgur wheat (coarse) 

  • 1 large onion, chopped finely 

  • 4 cloves garlic, chopped finely 

  • 1 large tomato, chopped finely 

  • ½ cup parsley, chopped 

  • 2 tablespoons tomato paste

  • 1 and ½ teaspoon salt

  • 1 teaspoon dried mint

  • ½ teaspoon black pepper 

  • 1 tablespoon pomegranate molasses

  • Half lemon, juiced 

  • ¼ cup olive oil 

Sauce:

  • 4 tablespoons olive oil  

  • 1 tablespoon tomato paste 

  • 1 teaspoon dried mint 

  • 1 clove garlic, mashed 

  • 1 tablespoon pomegranate molasses 

  • 1 tablespoon lemon juice

Instructions

  1. Prepare dried eggplants and peppers: Fill a large pot with water and bring it to a boil. Reduce the heat. Drop the eggplants and peppers in it. Blanch them for 3-5 minutes or until they are soft. Use a slotted spoon and transfer them into a strainer. Rinse under cold water.
  2. Filling: In a large bowl, combine all the filling ingredients.
  3. Sauce: In a shallow pan, put olive oil, tomato paste, dried mint, mashed garlic, pomegranate molasses and lemon juice. Give it a stir and spread it at the bottom of the pan. Put it aside.
  4. Stuff the eggplants and peppers and cook: 
  5. Stuff each egpplant and pepper with the filling (about 1 and ½ tablespoons), leaving about 0,4 inch/1 cm space at the top because the rice and bulgur will double in size as they cook. Gently press the top edges of each eggplant and pepper to close their top.
  6. Place them on the sauce in the pan, packed tightly.

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