Dolmalik Patlikan (10 pieces)

$5.99

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

During the harvest season, the eggplants are cored and the shells are tied on a cotton string and left to dry in the sun. This results in a rich, concentrated eggplant flavour.

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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.

Additional information

Weight .4 kg
Dimensions 10 × 5 × 5 cm

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