If you haven’t yet experienced the stuffed eggplants, you are in for a flavorful treat. It is easier and faster to pack dried eggplant than to carve it. The most well-liked dry-stuffed dish is stuffed eggplants, particularly in Southeastern Anatolia. It tastes great when prepared with both meat and olive oil. Making it is simpler than it seems. This dried eggplant recipe for Mama Fatma, who has succeeded in bringing Middle Eastern flavors to your tables with unique presentations, is among the dishes you must try. It is enough to give us your information by calling before you come to make a reservation. A unique dinner will be waiting for you behind.
What Is Stuffed Dried Eggplant?
One of the oldest and most popular dishes in Turkish cuisine is stuffed dried eggplant dolma. In Turkey, it holds a distinct place among all stuffed foods. This flavor is a gift from Gaziantep, a city recognized by UNESCO. We must first learn more about the city of Gaziantep in order to appreciate the significance of this beautiful taste.
The historical Silk Road route’s most significant trading hub, Gaziantep City, has hosted a variety of ethnicities for thousands of years and has developed its own culture by fusing these numerous traditions.
Here are the ingredients needed for the dried eggplant recipe.
- 30 dried eggplants
- 5 cups of rice, rinsed and drained
- Three smashed garlic cloves, two big onions,
- pomegranate syrup, 1 tablespoon
- 1/4 cup tomato paste
- one teaspoon of pepper paste
- 2/4 cup dried mint
- Sumac, two teaspoons
- Black pepper, half a teaspoon
- 1 paprika teaspoon
- 1 salt shakerful
- 1/9 cup olive oil
- two hot cups of water
- 2 glasses of water
- This sumac, one spoonful
- Salt, two teaspoons
- Olive oil, 1/2 a tea cup
How To Make Stuffed Dried Eggplant?
To soften the dried eggplants, place them in the kettle of water and let them sit for 5 to 7 minutes. The water is then drained and placed in cold water. Drain the water after removing the Turkish dried eggplant from it once they have cooled. In a rice cooker, sauté the onions in olive oil until they are tender to prepare the inside mortar.
Next, add the tomato, garlic, and pepper paste, and continue to cook for an additional 3–4 minutes. Rice that has been cleaned and drained should be added to the saucepan. Add salt, sumac, black pepper, dried mint, and chili pepper after frying for 2–3 minutes. Mix well. Lastly, combine the ingredients and simmer the mixture on a medium flame until it boils, then on a low setting until the water is completely absorbed.
Approximately 20 minutes after the mortar you made has been sitting at room temperature, fill the dried eggplant with a finger’s space inside, crush the tops in your hand, and combine. The lips of the eggplants should be facing upward in the pot.
In a bowl, combine sumac, salt, and boiling water. Let sit for five minutes. The residual water should then be cooled to room temperature after straining the grain with a wire strainer. Olive oil and sumac juice should be added to the eggplants in the pot before the cover is secured. Cook for the first 30 minutes on low heat once it begins to boil on medium heat. Before serving, you can pour some olive oil on them. It can be served hot or cold. One of the most crucial techniques for the deliciousness and lovely of the taste is the sumac water that we sprinkle over the Turkish dried eggplant. The flavors will be more noticeable if you allow it to warm up slightly after cooking. Have a nice supper.
How To Serve Stuffed Dried Eggplant?
Stuffed dried eggplant dolma is served with some handmade yogurt or squeezed thick yogurt on the side, just like other stuffed vegetables. You can substitute cacik, a cucumber yogurt dip, for plain yogurt if you’d like. Additionally, a fresh salad like shepherd’s salad is frequently served alongside. Yogurt, lemon slices, and pomegranate seeds, if available, can be used as garnish.
How To Store Stuffed Dried Eggplant?
Clean the eggplants thoroughly, chop them into the appropriate sizes for the foods you plan to make, and then soak them in saltwater for a bit. To preserve dried eggplants by frying, simply cook them as usual, drain the extra oil, and then bag them. To keep eggplants, roast them in their peeling on the stove top or in the oven before putting them in bags. The edible tomatoes should be chopped, lightly fried, cooled, and then placed in the freezer to be stored by stuffed dried eggplant.
You can securely store all the freeze dried eggplant you have cooked by frying, roasting, or roasted in your freezer for a year and enjoy them if your freezer doesn’t break down or if you run into issues like prolonged power outages. Remember to write the date you made them on each bag, as we indicated above, so you can verify the amount of time freeze dried eggplant have been in the freezer.
Can You Sun Dry Eggplant?
The sun dried eggplant will dry in the sun more rapidly if you slice it thinner. Additionally, you will save time by not having to slice the eggplant into smaller pieces when you subsequently hydrate and cook it. Similar flavors to smoked spices or sun-dried tomatoes are what you taste. Sun dried eggplant become exceedingly delectable when filled with a sour, spicy, and herb-infused rice filling.
Why Do You Dry Eggplant Before Cooking?
Many recipes call for salting them and stuffed dried eggplant to remove extra moisture. Because of their spongy nature, eggplants perfectly absorb tastes and fats. During the drying process, if needed, turn big pieces over every three to four hours. When there is less water, the equation of more flavor arises. It is necessary for this.