Binnur's Turkish Cookbook

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Thursday, January 25, 2007

Stuffed Dried Eggplants with Walnuts

(Cevizli Kuru Patlican Dolmasi)

Stuffed Dried Eggplants with Walnuts
12 dried eggplants

Filling:
100 g medium ground beef
1 small onion, finely chopped
4 tbsp rice, washed, drained
1 tsp red pepper paste
1 tbsp tomato paste
1 tbsp mint
1/2 tsp cayenne pepper
1/2 cup parsley, finely chopped
2 tbsp walnuts, crumbled
4-5 tbsp water
Salt
Pepper

1 tbsp crushed tomato, canned + 1 cup warm water
1 tbsp butter, in small pieces

Soak the dried eggplants in hot water for half an hour and drain. Meanwhile mix all the stuffing ingredients with a tablespoon in a bowl. Stuff the eggplants with the filling using a teaspoon. Leave some space at the top though. Squeeze the tops of the eggplants together to close them up.

Arrange the eggplants in a medium-sized pot along with 1 cup of water mixed with 1 tbsp crushed tomato. Sprinkle butter pieces over the top. Put a small plate upside down over the Dolma - this is to prevent the tops from opening during cooking. Cover the lid halfway and cook over medium-low heat until a little bit juice is left.

Makes 3-4 servings.

You can find dried eggplants, dried pepper or dried okra at local Turkish Grocery Stores.

Meal Ideas:
- Sweet Pea Soup, Yogurt with Garlic and Dried Figs with Walnuts.

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4 Comments:

At 3:27 AM, Anonymous andy said...

hi,
thanx for ur wonderful recipes.cud u plz tell me how can i make tomato paste at home?is it same as tomato puree?

 
At 10:18 PM, Blogger Binnur said...

Hi Andy,
Thank you:) There are two ways to make Tomato paste, here they are:

1- Chop the ripe tomatoes, sprinkle some salt all over them. Let it
rest about 2 hours. Use a colander to take out the juice of tomato in
a large bowl, discard the deposit over the colander. Leave the juice
of tomato in the large bowl under the sun to get it thick for about
2-3 days, stir a few times a day. Sprinkle some salt, store in a jar.
It is ready to use.

2- Chop the ripe tomatoes, place in a large pot and boil until all the
tomatoes are softened. Let it cool down. Use a colander to take out
the juice in a large bowl, discard the deposit over the colander.
Leave the juice in the large bowl under the sun to get it thick for
about 5-6 days, stir a few times a day. Sprinkle some salt, store in a
jar. It is ready to use.

 
At 5:10 AM, Blogger Amitai said...

Hi Binnur.
Thanks for the very intersting recipe. I would like to know if this dish is to be served hot or at room tempature as an appetizer.
Thanks.

 
At 2:29 PM, Blogger Binnur said...

Hi Amitai,
There is ground beef in it so it should be served hot as a main dish:)

 

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