Kuru Dolma - Stuffed Dried Eggplants and Peppers)
Dried eggplants and peppers stuffed with a mixture of bulgur, herbs and spices.
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 15 pieces dried eggplants
- 10 pieces dried bell peppers
- 1 cup rice (rinsed well)
- 3 tablespoons bulgur wheat (coarse)
- 1 large onion (chopped finely)
- 4 cloves garlic (chopped finely)
- 1 large tomato (chopped finely)
- ½ cup parsley (chopped)
- 2 tablespoons tomato paste
- 1½ teaspoon salt
- 1 teaspoon dried mint
- ½ teaspoon black pepper
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- ¼ cup olive oil
- 4 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried mint
- 1 clove garlic (mashed)
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
Instructions
- 1
Prepare dried eggplants and peppers: Fill a large pot with water and bring it to a boil. Reduce the heat. Drop the eggplants and peppers in it. Blanch them for 3-5 minutes or until they are soft. Use a slotted spoon and transfer them into a strainer. Rinse under cold water.
- 2
Filling: In a large bowl, combine all the filling ingredients.
- 3
Sauce: In a shallow pan, put olive oil, tomato paste, dried mint, mashed garlic, pomegranate molasses and lemon juice. Give it a stir and spread it at the bottom of the pan. Put it aside.
- 4
Stuff the eggplants and peppers and cook:
- 5
Stuff each egpplant and pepper with the filling (about 1 and ½ tablespoons), leaving about 0,4 inch/1 cm space at the top because the rice and bulgur will double in size as they cook. Gently press the top edges of each eggplant and pepper to close their top.
- 6
Place them on the sauce in the pan, packed tightly.