Dolmalik Patlikan (10 pieces)

Dolmalik Patlikan or dried aubergine (eggplant) is used for making Turkish dolma.

During the harvest season, the eggplants are cored and the shells are sun-dried for a rich and concentrated eggplant flavour.

Dolmalik Patlikan Serving Suggestions:

• First re-hydrate dried eggplants in a pot of boiling water for 2-3 minutes. Once cooled, remove the string. Rinse under cold water and add a pinch of salt. Let it stand.
• Stuff the eggplants with minced beef, aleppo pepper, mint, cumin, cinnamon, tomato paste and pomegranate molasses
• Then the stuffed eggplants are cooked in water/stock covering half of the pot.
• Served with more aleppo pepper and olive oil.