Turkish Stuffed Dried Eggplant and Peppers
Ingredients
- 20 small dried eggplants
- 15 small dried dolma peppers
- A handful of grape leaves
- 200g ground meat
- 1.5 cups rice
- 3 large onions
- 4-5 cloves garlic
- Half bunch parsley
- 1.5 tablespoons pepper paste
- 1 tablespoon tomato paste
- 1 tablespoon pomegranate molasses
- Black pepper
- Red pepper flakes
- Cumin
- Salt
- 1 cup vegetable oil
- 3-4 cups hot water
- 1 teaspoon tomato paste or pepper paste
- 1 teacup sumac (optional)
Preparation
Boil the peppers and eggplants in hot water briefly and drain
Chop the onions and parsley finely, add all other ingredients to prepare the filling
Stuff the dolma and wrap the remaining filling in grape leaves
Arrange in the pot
Soak the sumac in 2 cups hot water, strain, add 1 teaspoon paste, mix and pour over the dolma
Bring to a boil, then reduce heat to low and simmer slowly, adding hot water as it reduces until cooked
Tips
If sumac is not available, do not use it or add 1 tablespoon pomegranate molasses or lemon juice to the cooking water, or prepare a sauce with just paste and water
