STUFFED DRIED EGGPLANTS
Try this delicious traditional turkish food recipe stuffed dried eggplants
Ingredients
- 14 – 15 pcs. dried eggplants
For the filling:
- 1 1/3 cup baldo rice
- 3 onion finely chopped
- 2 tbsp. tomato paste
- 1 tbsp. pepper paste
- 1 tbsp. sumac
- 2 tbsp. red pepper flakes
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. black pepper
- 3 tsp. lemon salt
- 1 tbsp. dried mint
- 1 tsp. salt
- 3/4 cup vegetable oil
- 4 tbsp. dill finely chopped
- 1 tbsp. parsley finely chopped
For the sauce:
- 1/2 cup vegetable oil
- 4-5 clove garlic crushed
- 2 tbsp. dried mint
- 1 tbsp. red pepper flakes
- 1 tbsp. lemon salt
- 1 tbsp. sumac
- 2 1/2 cup water
- 1 tbsp. tomato paste
Instructions
- First of all boil your dried eggplants until they get softer. Strain and wash them.
- Wash your 1 1/3 cup baldo rice and strain.
- Take your 1 1/3 cup baldo rice, 3 finely chopped onion, 2 tbsp. tomato paste, 1 tbsp. pepper paste, 1 tbsp. sumac, 2 tbsp. red pepper flakes, 1 1/2 tsp. ground cumin, 1 1/2 tsp. black pepper, 3 tsp. lemon salt, 1 tbsp. dried mint, 1 tsp. salt, 3/4 cup vegetable oil, 4 tbsp. finely chopped dill, 1 tbsp. finely chopped parsley in a medium bowl and knead with your hands until fully combined.
- Stuff your eggplants with the filling. You might want to leave a half inch gap at the end of the eggplants because the rice will bloat when cooked.
- Align your stuffed eggplants in your dutch oven vertically without leaving any gaps.
- Start making your sauce. Add 1/2 cup vegetable oil, 4-5 clove crushed garlic, 2 tbsp. dried mint, 1 tbsp. red pepper flakes, 1 tbsp. lemon salt, 1 tbsp. sumac, 1 tbsp. tomato paste in a little saucepan and sauté for 2-3 minutes. Pour your 2 1/2 cup water and stir well until combined.
- Pour your sauce around your stuffed eggplants, add a little more water in your dutch oven (water level won’t pass the eggplants), start to cook in a medium heat. Add some more water if necessary while cooking.