Stuffed Dry Eggplants with Seafood

(Deniz Mahsulleri Dolmasi)

9-10 dried eggplants, or small, fresh eggplants

Filling:
50 gr calamari, cut in bite size
50 gr baby shrimp
50 gr scallops, cut in bite size
1/2 cup rice, washed and drained
60 gr extra virgin olive oil
2 tbsp sugar
1 tbsp currant
1 tbsp pine nuts
1 tbsp dry mint
Salt

For the top:
5 cherry tomatoes, cut in half

First, soak the dry eggplants in hot water for half an hour and drain.

Meanwhile saute the onion with olive oil for 3-4 minutes. Add the rice and sugar, and continue sauteing for 4-5 minutes.

Throw in the currant, pine nuts, mint and 3/4 cups water. Stir and cook on low heat until all the water evaporates. Turn the heat off, then add the scallops, shrimp and calamari. Stir and put aside for it to cool down.

Stuff the eggplants with the filling using a teaspoon. Place tomato halves over the tops as seen in the picture above. Put in a medium-sized pot along with 3/4 cup of water. Cover and cook until the water evaporates on medium-low heat.

Serve Stuffed Dry Eggplants with Seafood warm or cold with fresh lemon juice, after your main dish.

You can find dry eggplants, green pepper or okra at Turkish Grocery Stores.