Kuru Dolma - Stuffed Dried Eggplants and Peppers)
Dried eggplants and peppers stuffed with a mixture of bulgur, herbs and spices.
INGREDIENTS
- 15 pieces dried eggplants
- 10 pieces 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
- 1½ teaspoon salt
- 1 teaspoon dried mint
- ½ teaspoon black pepper
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- 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
- 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.
- Filling: In a large bowl, combine all the filling ingredients.
- 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.
- Stuff the eggplants and peppers and cook:
- 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.
- Place them on the sauce in the pan, packed tightly.
NUTRITION
Calories: 103kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 196mgPotassium: 94mgFiber: 1gSugar: 2gVitamin A: 261IUVitamin C: 6mgCalcium: 12mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
ADDITIONAL INFO
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