Stuffed Dried Eggplant Recipe


  • 1 string of dried aubergines (12 pieces)
  • 200 grams medium-fat ground beef
  • 1 medium onion
  • 5 cloves of garlic
  • 1 cup of rice
  • 2 tablespoons of pistachio paste
  • 1 tablespoon of sumac
  • 1 teaspoon of black pepper and cayenne pepper
  • 1 teaspoon salt

For the sauce:

  • 1 tablespoon tomato paste
  • 1 teaspoon of sumac
  • 1 teaspoon of salt
  • 4 tablespoons of olive oil
  • 1 liter of boiled water

Preparation Of

Remove the string from the dry eggplants and add boiling water and boil them in the pot for 15-20 minutes. After the eggplants are neither too hard nor too soft, take them off the fire and run them under cold water and set them aside. After this process, wash the rice thoroughly and soak it in warm water for half or an hour. Finely chop the onion and garlic. Thoroughly mix the rice, minced meat, onion, garlic, tomato paste and all the remaining spices in a large bowl. Fill the boiled eggplants with this mixture you prepared. In order for the eggplants not to burst, you should add less than half of them. Then, squeezing the mouths, put them in the pot in order with the mouth side facing inward. In the meantime, put olive oil and half a spoon of tomato paste in a pan and fry for 3-4 minutes. Add sumac syrup, salt, hot water and mix and boil. Pour the sauce you prepared over the stuffed stuffings you have lined up to cover the stuffing. Let it cook on high heat until it boils, then on low heat after boiling. You can cook the rice until it is very soft (it will take between 40 minutes and 60 minutes) and let it rest for 5-10 minutes, then you can serve it.

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