If you haven't tried the stuffed dried eggplant so far, a feast of flavor awaits you! Sun dried eggplant, one of the practical recipes, saves the trouble of carving and saves time. Dried eggplant dolma are the most popular dry stuffing recipes, which are frequently made in many regions. It is wonderful to make both with olive oil and with meat. Making it is not as difficult as it seems. Stuffed peppers, zucchini or eggplant with olive oil is known as stuffed with sour and gets its name from sumac syrup and cooking in sumac juice. Before you start making a good stuffed dried eggplant with olive oil, don't forget to buy sumac seeds and sumac syrup. You can easily find sumac and sumac syrup in places where you buy sun dried eggplant.
Discount code: Discount code for Sun Dried Stuffed Eggplant: Stuffed Eggplant %20
What is Dolma?
Among the stuffing types, dry stuffing is the most preferred. Dry dolma is a dish made with dried vegetables such as eggplant, bell pepper and zucchini. This stuffing is very popular because dried vegetables have a unique taste and smell. You can make wonderful stuffing in winter with sun dried eggplant and bell peppers that you will dry at home in the summer. If you don't have dried vegetables at home, you can get dried aubergines and peppers from organic food stores. In this way, you can have a perfect dried eggplant dolma.
How to Make Stuffed Dried Eggplant Dolma?
One of the best accompaniments to meat or vegetable dishes after rice and pasta is dolma. Although the contents and even the names change from region to region, there are many types of dolma. You can't get enough of the spicy Turkish stuffed dried eggplant with pomegranate syrup. The dried eggplant dolma recipe is just as beautiful and special. It is usually prepared with meat and served hot. Eggplants that are carved and salted so that the bitterness of the eggplant will go away are filled with the prepared internal mortar after rinsing. It can be cooked in a pot or the oven, as desired. Sun dried eggplant is served with the addition of yogurt.
Dried eggplant is a product that is dried and produced using fresh eggplant and obtained as a result of production. The most preferred area for this food is the dried eggplant dolma recipe. For this, you can get the necessary materials and start making stuffed dried eggplant.
To make dried eggplant dolma, you need the following:
- 20 dried eggplants
- 5 onions
- 2 heads of garlic
- 1 tablespoon of chili paste
- 1 tablespoon of tomato paste
- 2 cups of rice
- 5 teaspoons of olive oil
- 1 tablespoon of granulated sugar
- Black pepper
- Red pepper
- Lemon juice or 4 tablespoon of pomegranate syrup
Related : Turkish Dolma Recipe
Put the stuffed dried eggplant in boiling water and boil them so that the fork passes through. To prepare the stuffing, first lightly fry the chopped onions and garlic in olive oil. After adding the tomato paste, it is mixed. Then the washed rice is added and lightly roasted. Add salt and sugar in a glass of hot water and cook until the water evaporates. Then add spices, parsley, mint and mix. Fill this prepared mixture into the eggplants with one finger missing. Arrange in the pot so that the mouth of one is at the bottom of the other. After the stringing is done, sprinkle some salt on it. Add boiling water so that the stuffing is one finger under. Cook on low heat until soft. Add lemon juice or pomegranate syrup when it is almost ready to cook for another 10/15 minutes and remove from the stove. When serving the sun dried eggplant, you can put roasted peppers or tomatoes on it as desired.
There are some tricks for stuffed dried eggplant. Prefer to use sun dried eggplant with large middle parts in the stuffing recipe. Instead of grating the onions and garlic, chop them into very small pieces. Salt the insides of the eggplants in case they are bitter, wait for 20 minutes, rinse and then use them for stuffing. If the eggplants are long, lay them flat in the baking dish. If you want to adjust the water you add and make the insides very soft, pierce it with the tip of a fork in one place.
You can also prepare the stuffing by using coarse bulgur instead of rice for rice. You can add the spices or fresh greens you want to the stuffing, and you can add a different taste and softness to the stuffing mortar with the tail oil you add in a very small amount. Line the bony pieces of meat on the bottom of the baking dish and place the stuffing on it. Stuffed meats cooked in this way with the flavor of the meat will be much more delicious. If you have leftovers from the mortar you prepared, fill the tomatoes or bell peppers and put them in the baking dish. You can differentiate the sauce that you will prepare during the cooking of the dried eggplant dolma with flavors such as garlic, tomato, rosemary, and basil.
After preparing the dried eggplant dolma, you can consume it either cold or warm. You can put lemon on the side while serving this dish. In general, sun dried eggplant is preferred as the main dish, so it is consumed alone.