Patlıcan Dolması

Eggplant Skins stuffed with meat, rice & spices 

• 1 strand of dehydrated Eggplant Skins
• ½ c. Rice, rinsed and drained for stuffing
• ¼ lb Ground Beef for stuffing
• ½ Onion, finely chopped for stuffing
• 1 Tomato diced for stuffing
• ½ tsp. Tomato Paste for stuffing
• ¼ c. Olive Oil for stuffing
• 1 ½ tsp. Salt for stuffing
• ½ tsp. Red Pepper Flakes for stuffing
• ¼ tsp. Black Pepper for stuffing
• 1-2 cups Boiling Water

1. Pull all Eggplant pieces off the string and place in boiling water to re-hydrate. After resting in boiling water for a few minutes each piece will be soft and flexible again. They are also fragile so be careful not to poke holes right through them as you remove them from the water and allow to drain.
2. In a bowl, mix all stuffing ingredients well.
3. With a spoon carefully fill the eggplant pieces 2/3 full with the stuffing mixture. Squeeze the top edges closed.
4. In a large saucepan or pot, place the stuffed Eggplants standing upright and packed tightly.
5. Add boiling Water, enough to cover about ¾ the height of the peppers.
6. Cook covered on low-medium heat, until the meat & rice are fully cooked, for about 20 minutes.
7. Drain off liquid and serve hot with Plain Yogurt.

These aren’t just artistic decoration hanging along the street and shop fronts. These are the strings of vegetable skins hung up to dry and read for sale. They keep for a long time and are easy to re-hydrate and make a delicious meal of dolma all winter long. As you see in this picture dolma can be made with a variety of dehydrated vegetable skins such as red peppers and squash.