Stuffed Dried Eggplants with Walnuts
(Cevizli Kuru Patlican Dolmasi)
12 dried eggplants
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
1 tbsp crushed tomatoes, 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 tomatoes. 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. Serve Yogurt with Garlic on the side.
Makes 3-4 servings.
You can find dried eggplants, dried pepper or dried okra at local Turkish Grocery Stores.
- Sweet Pea Soup and Dried Figs with Walnuts.
Labels: Lamb- Beef -Veal