Stuffed Dried Eggplants with Walnuts

(Cevizli Kuru Patlican Dolmasi)

12 dried eggplants

Filling:
100 gr medium ground beef
1 small onion, finely chopped
4 tbsp rice, washed, drained
1 tsp red pepper paste
1 tbsp tomato paste
1 tbsp mint
1/2 tsp cayenne pepper
1/2 cup parsley, finely chopped
2 tbsp walnuts, crumbled
4-5 tbsp water
Salt
Pepper

1 tbsp crushed tomato, in a can + 1 cup warm water
1 tbsp butter, in small pieces

Soak the dried eggplants in hot water for half an hour and drain. Meanwhile mix all the stuffing ingredients with a tablespoon in a bowl. Stuff the eggplants with the filling using a teaspoon. Leave some space at the top though. Squeeze the tops of the eggplants together to close them up.

Arrange the eggplants in a medium-sized pot along with 1 cup of water mixed with 1 tbsp crushed tomato. Sprinkle butter pieces over the top. Put a small plate upside down over the Dolma - this is to prevent the tops from opening during cooking. Cover the lid halfway and cook over medium-low heat until a little bit juice is left.

Makes 3-4 servings.

You can find dried eggplants, dried pepper or dried okra at local Turkish Grocery Stores.

Meal Ideas:
- Sweet Pea Soup, Yogurt with Garlic and Dried Figs with Walnuts.