Traditional Turkish Stuffed Dried Eggplants
A beloved southeastern Turkish specialty where dried eggplants are stuffed with rice, herbs, and spices.
Ingredients
- 15 pieces CEREN Dried Eggplant Dolma
- 1 cup rice (medium-grain)
- 1 onion, finely chopped
- 2 tablespoons CEREN Tomato Paste
- 1 tablespoon pepper paste (optional)
- 2 tablespoons olive oil
- ½ bunch fresh parsley, chopped
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon chili flakes
- 1 teaspoon dried mint
- Salt, to taste
- 2 cups hot water
Instructions
Prepare eggplants: Soak CEREN Dried Eggplant Dolma in boiling water for 10 minutes to soften. Drain and set aside.
Make filling: In a bowl, mix rice, onion, parsley, tomato paste, spices, salt, and olive oil. Stir until combined.
Stuff: Fill each eggplant with the rice mixture, leaving some space for expansion while cooking.
Cook: Place stuffed eggplants in a pot, open side up. Mix hot water with 1 tablespoon tomato paste and pour over. Cover with a plate to keep dolmas in place. Simmer on low for 40–45 minutes until rice is tender.
Serve: Drizzle with olive oil and sprinkle with dried mint. Best enjoyed with yogurt.