Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, December 08, 2014

Stuffed Dried Eggplants and Peppers in Olive Oil

(Zeytinyağlı Kuru Dolma)

Stuffed Dried Eggplants and Peppers in Olive Oil
10-12 dried eggplants
10-12 dried peppers
2 1/2 cups water

1 cup rice, rinsed
2 medium-size onions, chopped
1/4 cup extra virgin olive oil
2 tbsp tomato paste
2 tbsp red pepper paste
1 tsp allspice
1 tbsp mint
1/2 tsp paprika
4 tbsp pomegranate syrup
1 cup water

Soak the dried eggplants and peppers in hot water for half an hour and drain.

Meanwhile, to prepare the stuffing; Saute the onion with olive oil for about 5 minutes. Add the rice and salt, stir and cover. Cook at very low heat until the rice looks almost see-through. Then, add the remaining ingredients. Cook until all the water evaporates, stirring occasionally at low heat. Put it aside and let it cool down.

Stuff the vegetables with the filling using a teaspoon. Leave some space at the top. Squeeze or flatten the tops to close them up.

Arrange them in a medium-size pot along with 2 cups of water. Place a small plate upside down over the Dolmas - this is to prevent the tops from opening during cooking. Cover and cook at medium-low heat.

*You can find the dried eggplant, dried pepper or dried okra at the local Turkish Grocery Stores.

Dietician Turgay Köse: Dried fruits and vegetables have high nutrient levels
"When foods are dried properly, their nutritional value is actually high compared with their fresh counterparts. With no water, these fruits and vegetables harbor no bacteria either. The only real loss is that after being dried, their vitamin C levels go down. If fruits and vegetables are exposed to sulfur while in the drying process, or if they are kept in the shade, or if, before drying, they are heated briefly in steam, the loss of vitamins is decreased. Storing them in dark and cool places can really protect vitamin levels. When buying fruits and vegetables, make sure you choose the freshest ones, the ones which are most plentiful that season. So really, dried fruits and vegetables can be quite healthy. But of course, due to the decrease in water levels, their calories are four times that of their fresh versions. So, it's really better not to consume them in undue quantities.”



At 1:19 PM, Anonymous Anonymous said...

I love sundried tomatoes so I hope dried eggplants are equally delicious !Never tried.

At 2:38 PM, Blogger Binnur said...

In my opinion, the sun dried eggplants and peppers are more tasty than the tomatoes:) If you can find them, give it a try.

At 9:22 PM, Blogger Julia said...

I found dried eggplant and plan on trying this recipe later this week! One question - at the last step when they are in the pot with the upside down plate - how long should they cook? Should the water be at a boil or just a simmer?

At 10:14 PM, Blogger Binnur said...

Julia, it is not easy to give cooking time for some dishes such as dried vegetables. A little bit of juice should be left in the pot after the cooking. When you cook dolma or sarma, the heat shouldn't be too high. It is not good for this kind of food.


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