Stuffed Dried Eggplant (Kuru Patlıcan Dolması)

Stuffed Dried Eggplant, or Kuru Patlıcan Dolması, is a celebrated dish in Turkish cuisine that marries the earthy flavors of dried eggplants with a fragrant rice and nut filling. This recipe provides a distinct take on traditional dolma, making it an excellent choice for those seeking a special dish. The preparation is meticulous, focusing on achieving the perfect harmony of textures and flavors. With its aromatic spices and delightful filling, this recipe is a delectable exploration of Middle Eastern culinary traditions, appealing to both seasoned enthusiasts and those eager to explore new tastes.

Ingredients

• 4 medium dried eggplants
• 1 cup cooked rice
• 1/2 cup nuts, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 cup parsley, chopped

Instructions

1. Preheat the oven to 350°F (180°C).
2. Prepare the dried eggplants by trimming the tops and scooping out the flesh to create shells. Dice the removed eggplant flesh.
3. In a mixing bowl, combine the cooked rice, chopped nuts, diced eggplant flesh, ground cumin, ground coriander, ground cinnamon, and chopped parsley.
4. Stuff each eggplant shell with the rice mixture, ensuring they are packed but not overfilled. Place them in a single layer in a baking dish.
5. Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
6. Remove the foil from the dish and bake for another 15 minutes until the eggplants are tender and the flavors meld.
7. Remove from the oven and allow to cool slightly before serving. Garnish with additional chopped parsley, if desired.

Keywords: Vegetarian, Gluten-Free, Nutty, Aromatic, Dolma

Spice Rack: Cumin, Coriander, Cinnamon

Save this Recipe

---

Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---