Adana Style Dried Eggplant Stuffed Recipe

Turkish Dolma : Dried Eggplant Stuffed Recipe. The history of the stuffing goes back to the Central Asian Turks. It has been the most important and indispensable Turksih dishes of Turkish cuisine from past to present. Although there are different shapes in every region and every region, there are some that taste and name will be different. Stuffing can be made from almost any vegetable. (Such as Pepper, Tomato, Zucchini, Eggplant, Onion etc.)

Our stuffed food is also known by neighboring countries and is known by a very similar name. Azerbaijani dolma, Greek dolma, Georgian “t” being said, Armenian tolma, Persian and Arabic dolma. Your eyes and stomach will be feasted today with a different and local recipe of this famous dish, which has spread its reputation to neighboring countries; Here is our Adana Style Dried Eggplant Stuffed recipe.

Ingredients for Adana Style Dried Eggplant Stuffed Recipe

• 14-15 dried eggplants
  
  

For internal mortar;

• 1.5 cups of rice
  
• 3 nectarine onions
  
• 1 tablespoon tomato paste
  
• 1 tablespoon of pepper paste
  
• 1 tablespoon sumac
  
• 2 tablespoons of chili peppers
  
• 1 teaspoon of cumin
  
• 1 teaspoon of black pepper
  
• 2 teaspoons of fine lemon salt
  
• 1 tablespoon of dried mint
  
• 1 teaspoon salt
  
• 1 water glass measure of oil
  
• half a bunch of dill
  
• a pinch of parsley
  
  

for the sauce;

• half a cup of oil
  
• 1 head of garlic
  
• 2 tablespoons of dried mint
  
• 1 tablespoon of paprika
  
• 1 teaspoon of fine lemon salt
  
• 1 tablespoon sumac
  
• 3 cups of water
  
• 1 tablespoon tomato paste
  
  

Adana Style Dried Eggplant Stuffed Recipe Preparation

• First, boil the dried eggplants in boiling water until they soften slightly.
  
• Then wash well and drain the water.
  
• Chop the onions, parsley and dill for the inner mortar.
  
• Wash the rice and strain the water.
  
• In a bowl, mix the rice, onion and other ingredients needed for the mortar. No need to roast well, I do like this, it gets better.
  
• Fill the eggplants so that they do not have much.
  
• Index to the pot.
  
• Put the oil in a small saucepan for the sauce, crush the garlic and add the other ingredients (except water).
  
• Sauté for 2-3 minutes and add the water, mix.
  
• Hover over the stuffed.
  
• To cook the stuffed, add a little more water to the pot, let it cook over medium heat, not to overlap. Add water as the water decreases.
  
• After having a good rest after cooking, ready to serve, enjoy your meal.
  
  

Enjoy Your Meal !  🙂

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