Stuffed Dried Eggplants in Olive Oil

Zeytinyağlı Kuru Patlıcan Dolması is a traditional Turkish dish featuring dried eggplants stuffed with a flavorful rice filling seasoned with aromatic spices, tomato and pepper pastes, and tangy pomegranate molasses. Slow-cooked in olive oil and sumac-infused water, this dish offers a unique balance of savory and slightly sour flavors — perfect as a light and healthy vegetarian meal or appetizer.

Ingredients

For the dried eggplant dolma:

• 30 dried eggplants

• 1½ cups rice (washed and drained)

• 2 large onions

• 3 cloves garlic (mashed)

• 1 tablespoon pomegranate molasses

• 1 tablespoon tomato paste

• 1 tablespoon pepper paste

• 2 tablespoons dried mint

• 2 teaspoons sumac

• ½ teaspoon black pepper

• 1 teaspoon crushed red pepper flakes (pul biber)

• 1 teaspoon salt

• ¼ cup olive oil (1 tea glass)

• 2 cups hot water

For cooking:

• 2 cups water

• 1 tablespoon sumac

• 2 teaspoons salt

• ¼ cup olive oil (1/2 tea glass)

Instructions

1. Soak dried eggplants in boiling water for 5-7 minutes until softened. Drain and rinse in cold water, then drain again.

2. In a pot, sauté chopped onions in olive oil until soft. Add mashed garlic, tomato paste, and pepper paste; cook for 3-4 minutes.

3. Add washed rice and sauté for 2-3 minutes.

4. Season with salt, black pepper, sumac, dried mint, and crushed red pepper. Mix well.

5. Add hot water and pomegranate molasses, stir, and cook over medium heat until it boils. Then simmer until the liquid is absorbed. Remove from heat and let the filling rest at room temperature for 20 minutes.

6. Stuff the dried eggplants with the filling, leaving about a finger’s width space at the top. Pinch the openings closed.

7. Arrange stuffed eggplants upright in a pot.

8. Mix water, salt, and sumac in a bowl and let it sit for 5 minutes. Strain the liquid through a fine sieve and cool to room temperature.

9. Pour the sumac water and olive oil over the eggplants. Cover and cook over medium heat until it starts to boil, then simmer for 30 minutes.

10. Optionally, drizzle more olive oil before serving. Serve warm or cold. Enjoy!

This Zeytinyağlı Kuru Patlıcan Dolması offers a unique blend of textures and flavors that highlight Turkish culinary traditions. Its aromatic spices, tangy notes, and tender dried eggplants make it a memorable dish for any meal.