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.