Stuffed Dried Eggplants with Walnuts
(Cevizli Kuru Patlican Dolmasi)
12 dried eggplants
Filling:
100 g medium ground beef
1 small onion, finely chopped
4 tbsp rice, washed, drained
1 tsp red pepper paste
1 tbsp tomato paste
1 tbsp mint
1/2 tsp cayenne pepper
1/2 cup parsley, finely chopped
2 tbsp walnuts, crumbled
4-5 tbsp water
Salt
Pepper
1 tbsp crushed tomatoes, canned + 1 cup warm water
1 tbsp butter, in small pieces
Soak the dried eggplants in hot water for half an hour and drain. Meanwhile mix all the stuffing ingredients with a tablespoon in a bowl. Stuff the eggplants with the filling using a teaspoon. Leave some space at the top though. Squeeze the tops of the eggplants together to close them up.
Arrange the eggplants in a medium-sized pot along with 1 cup of water mixed with 1 tbsp crushed tomatoes. Sprinkle butter pieces over the top. Put a small plate upside down over the Dolma - this is to prevent the tops from opening during cooking. Cover the lid halfway and cook over medium-low heat until a little bit juice is left. Serve Yogurt with Garlic on the side.
Makes 3-4 servings.
You can find dried eggplants, dried pepper or dried okra at local Turkish Grocery Stores.
Meal Ideas:
- Sweet Pea Soup and Dried Figs with Walnuts.
Labels: Lamb- Beef -Veal
4 Comments:
hi,
thanx for ur wonderful recipes.cud u plz tell me how can i make tomato paste at home?is it same as tomato puree?
Hi Andy,
Thank you:) There are two ways to make Tomato paste, here they are:
1- Chop the ripe tomatoes, sprinkle some salt all over them. Let it
rest about 2 hours. Use a colander to take out the juice of tomato in
a large bowl, discard the deposit over the colander. Leave the juice
of tomato in the large bowl under the sun to get it thick for about
2-3 days, stir a few times a day. Sprinkle some salt, store in a jar.
It is ready to use.
2- Chop the ripe tomatoes, place in a large pot and boil until all the
tomatoes are softened. Let it cool down. Use a colander to take out
the juice in a large bowl, discard the deposit over the colander.
Leave the juice in the large bowl under the sun to get it thick for
about 5-6 days, stir a few times a day. Sprinkle some salt, store in a
jar. It is ready to use.
Hi Binnur.
Thanks for the very intersting recipe. I would like to know if this dish is to be served hot or at room tempature as an appetizer.
Thanks.
Hi Amitai,
There is ground beef in it so it should be served hot as a main dish:)
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