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Stuffed Dried Eggplant - Red Pepper with Sour Sauce

Sample Dishes from Turkish Cuisine



Stuffed Dried Eggplant - Red Pepper with Sour Sauce (Ekşili Kış Dolması)

IngredientsMeasureAmount
Dried eggplant12 piece225 gr
Dried red pepper (for stuffing)6 piece60 gr
Rice1 cup180 gr
Onion3 medium size180 gr
Ground Meat (medium fat)1 1/7 cup200 gr
Tomatoe paste5 tablespoon50 gr
Pepper paste2 tablespoon20 gr
Salt2 teaspoon12 gr
Black Pepper1 teaspoon2 gr
Allspice1 teaspoon2 gr
Red pepper1 teaspoon2 gr
Garlic10 clove30 gr
Water2 1/2 cup500 gr
Lemon juice6 tablespoon60 gr

Preparation

Simmer dried eggplant shells in a large saucepan for 15 minutes; drain. Add cold water. Soak overnight; drain. Set aside. Place dried red pepper shells in a large bowl, pour boiling water over pepper shells. Cover and let stand until peppers are softened; drain. Rinse and set aside. Combine graund meat, rice, finely chopped onions, tomato paste, hot pepper sauce, minced garlic, salt and spices. Add 1/2 cup of water mixing thoroughly. Fill eggplant and pepper shells with filling about 2/3 full. Arrange in a large and shallow saucepan side by side with open sides up. Heat remaining water. Add to dolmas. Cover and simmer for 45 minutes or until rice is tender. Reduce heat. Stir in lemon juice and crushed garlic. Remove from heat. Let stand for 15 minutes before serving. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy201 cal
Protein8,1 g
Fat5,8 g
Carbohydrates30,3 g
Calcium33 mg
Iron1,83 mg
Phosphorus112 mg
Zinc2 mg
Sodium619 mg
Vitamin A405 iu
Thiamine0,15 mg
Riboflavin0,18 mg
Niacin2,6 mg
Vitamin C38 mg
Cholesterol18 mg

Regional Characteristics:

The recipe is from Gaziantep. Pomegranate or sumach syrup is used instead of lemon juice. It is a common practice to dry vegetables under the sun all over the country during september for later use.