Stuffed Dried Eggplant - Red Pepper with Sour Sauce

Sample Dishes from Turkish Cuisine

Stuffed Dried Eggplant - Red Pepper with Sour Sauce (Ekşili Kış Dolması)

Preparation

Simmer dried eggplant shells in a large saucepan for 15 minutes; drain. Add cold water. Soak overnight; drain. Set aside. Place dried red pepper shells in a large bowl, pour boiling water over pepper shells. Cover and let stand until peppers are softened; drain. Rinse and set aside. Combine graund meat, rice, finely chopped onions, tomato paste, hot pepper sauce, minced garlic, salt and spices. Add 1/2 cup of water mixing thoroughly. Fill eggplant and pepper shells with filling about 2/3 full. Arrange in a large and shallow saucepan side by side with open sides up. Heat remaining water. Add to dolmas. Cover and simmer for 45 minutes or until rice is tender. Reduce heat. Stir in lemon juice and crushed garlic. Remove from heat. Let stand for 15 minutes before serving. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

The recipe is from Gaziantep. Pomegranate or sumach syrup is used instead of lemon juice. It is a common practice to dry vegetables under the sun all over the country during september for later use.