Stuffed eggplant (Patlıcan Dolması)

Stuffed eggplant (Patlıcan Dolması) Recipe: How to Make Stuffed eggplant?

One of the most indispensable, most delicious and practical dishes of Southeastern Anatolia Cuisine, stuffed dry aubergine is filling the eyes with olive oil and meat options. If you have never eaten stuffed dry aubergines, you have missed a great taste. Stuffed eggplant, which is both practical and extremely tasty, is one of the most famous flavors especially in Southeast Anatolia.
Plenty of spicy, pomegranate sour stuffed dry eggplant can not be satisfied. However, the eggplant stuffed recipe with more or less the same content is just as beautiful and special. Usually prepared with meat (minced meat), served hot. The eggplants carved and salted in order to get the pain out, are filled with an internal mortar prepared by rinsing. Cooked in pots or ovens as desired.

Stuffed eggplant (Patlıcan Dolması) They are a real treat when you get them, because they are not only a wonderful decoration (and a topic of conversation that I use in my Turkish cooking classes), but also dried vegetables (actually fruit, since they have seeds) in them ) are also delicious when filled.

 

INGREDIENTS

  • 2 tablespoons oil
  • 12 dried eggplant
  • Enough hot water
  • 150 grams of ground beef
  • 3 onions
  • 1 cup Rice
  • 2 tablespoons pepper paste
  • 1 tablespoon tomato paste
  • 3 cloves of chopped garlic
  • 1/2 tablespoon of pomegranate juice
  • ½ tea cup sumac
  • Black pepper
  • Chili Peppers
  • Salt
  • 1 cube of sugar
  • ½ glass of olive oil

 

Preparation:

First put the eggplants into the boiling hear and wait for 15 minutes.Then strain and separate. Then put the olive oil in the rice pan. Chop the onions for cooking and start roasting. Then add the garlic and paste and continue to roast. Add the rice. After roasting for 2-3 minutes, discard the spices and continue to roast. Add 1.5 cups of hot water, cover and cook. After draining the rice, fill the dried eggplants with a space of 1 cm and place them in the pot. Then mix 1, 5 glasses of water and pomegranate juice. When it starts to boil, cut it down and it is ready to serve after 40 minutes.

You can also prepare the stuffing mortar by using coarse bulgur instead of rice. You can add the desired spices or fresh greens to the stuffing mortar.

Some Tips
Place the two stuffing into the pot vertically so that the mortar inside your stuffing does not come out during cooking. Stuffed onions and garlic instead of grating, chop into small pieces. Salt the inner parts of the eggplants in case of bitterness, wait for 20 minutes and then rinse them in the oven. . If you want to adjust the water you add and make the inner parts very soft, drill with a fork.