Meat-Stuffed Dried Eggplant

Ingredients:

  • 20-25 dried eggplants
  • 250 grams minced meat
  • 1 grated onion (you can also use a food processor)
  • 3 cloves of garlic
  • 1 tablespoon tomato paste
  • 1 tablespoon pepper paste
  • 4 tablespoons olive oil
  • 1 Turkish coffee cup of rice
  • 1 teaspoon dried mint
  • 1 teaspoon allspice
  • 1 teaspoon thyme
  • 1 teaspoon black pepper
  • 1 teaspoon sumac
  • A pinch of salt

    • For the Sauce:
    Boiling water
    Olive oil
    (Optional: You can add tomato paste to give color to the sauce)
    Sumac and pomegranate syrup can be used optionally; they will make the stuffed eggplant taste sharper and more delicious.

    Instructions:
    • 1- First, place the dried eggplants in boiling water and boil them for 10-15 minutes until they soften. Remove them from the hot water and transfer them to a bowl filled with cold water. Let them sit for a few minutes, then drain the water.
    • 2- In a bowl, mix the washed rice with the minced meat, olive oil, grated onion, garlic, tomato paste, salt, and spices. Add pomegranate syrup if desired. Fill the softened dried eggplants with the mixture, leaving some space at the top (fill a little below halfway).
    • 3- Fill the softened dried eggplants with the mixture, leaving some space at the top (fill a little below halfway).
    • 4- Arrange the stuffed eggplants side by side in a pot. Once all the eggplants are in the pot, cover them with a plate to keep them in place.
    • 5- Prepare a mixture of boiling water, oil, and (if desired) tomato paste, and pour it over the stuffed eggplants.
    • 6- Let them cook until the eggplants and the filling are fully cooked. Once done, turn off the stove.
      • Note: If you prefer a meatless version, you can make the same recipe without meat and increase the amount of rice.

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