Dried eggplant dolma (kuru patlican dolmasi)

Author: Obert Ara Astouroghlian
25 (about 1 packet) dried eggplants (see note)
2 tbsp sunflower oil
185 ml (¾ cup) olive oil
80 g (½ cup) pine nuts
3 large onions, finely chopped
200 g (1 cup) short-grain rice
2 tsp dolma bahari (see note)
½ tsp caster sugar
½ tsp ground cinnamon
2 tsp salt
½ tsp pepper
250 ml (1 cup) warm water
¼ cup dill leaves, chopped
¼ cup mint leaves, chopped
¼ cup flat-leaf parsley
30 g (¼ cup) dried cranberries (craisins)
1 small tomato, chopped

This dried eggplant dolma recipe is a speciality of Somer’s mother. Traditionally in Turkey, small long eggplants are cut in half, hollowed out, then put on strings and dried out in the sun. In the rural areas, it is not possible to find eggplant in winter, so this is a great way of preserving them.

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