Kuru Patlıcan Dolması (Stuffed Dried Eggplant)

• Garlic3 cloves garlic
• Olive oil120ml
• Tomato paste2 tablespoons
• Sumac4 teaspoons
• Red pepper paste2 tablespoons
• Pomegranate molasses2 tablespoons
• Dried eggplant20 pieces
• Salt2 teaspoons
• Water750ml
• Onion1 large onion
• Black pepper1/2 teaspoon
• Lemon1/2 lemon
• Ground beef250g
• Mint1 tablespoon dried mint
• Rice300g
• Red pepper flake1 teaspoon

How to Make It

• 1

  Begin by preparing 20 dried eggplants: rinse them under cold water. In a large pot, bring plenty of water to a boil, then add the dried eggplants. Boil for 15-20 minutes until they are rehydrated and tender but still hold their shape. Drain well and let them cool.

• 2

  While the eggplants cool, prepare the stuffing: In a large bowl, combine 1.5 cups (about 300g) of rinsed short-grain rice, 250 grams (1/2 lb) of ground beef, 1 large onion finely chopped, 3 minced garlic cloves, 1 tablespoon of tomato paste, 1 tablespoon of red pepper paste, 1/4 cup (60ml) of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of red pepper flakes, 1 tablespoon of dried mint, and 1 teaspoon of sumac. Mix everything thoroughly with your hands until well combined.

• 3

  Carefully stuff each cooled, rehydrated eggplant with the rice and meat mixture, filling it about two-thirds full to allow the rice to expand. Don't overstuff, as the rice needs space to cook.

• 4

  Arrange the stuffed eggplants snugly in a large, heavy-bottomed pot. You can layer them if necessary, ensuring they are packed closely to prevent them from unraveling during cooking.

• 5

  Prepare the cooking sauce: In a separate bowl, whisk together 1 tablespoon of tomato paste, 1 tablespoon of red pepper paste, 1/4 cup (60ml) of olive oil, 2 tablespoons of pomegranate molasses, 1 tablespoon of sumac, 1 teaspoon of salt, and 750 ml (3 cups) of hot water. Mix until the pastes are fully dissolved and the sauce is uniform.

• 6

  Gently pour the prepared sauce over the stuffed eggplants in the pot, ensuring it covers them well. Place a small, heat-resistant plate directly on top of the dolmas to keep them submerged and prevent them from floating during cooking. This is a crucial step for even cooking and tender results.

• 7

  Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 60-75 minutes. The dolmas are ready when the rice is tender, and the sauce has thickened beautifully. You'll notice the aroma filling your kitchen.

• 8

  Once cooked, remove the pot from the heat and let the dolmas rest, still covered, for at least 15-20 minutes before serving. This allows the flavors to meld and the rice to fully absorb the remaining liquid. Serve hot with a squeeze of fresh lemon juice, a dollop of plain yogurt, or a sprinkle of extra dried mint.