Stuffed Dried Eggplant With Olive Oil Recipe

Ingredients:

For the Main Course:
	Dried Eggplant	30	Qty
	Rice (Washed, Drained)	1.5	Cup
	Dry Onion (Oversized)	2	Qty
	Garlic (crushed)	3	Clove
	Pomegranate Syrup	1	Tbsp
	Tomato Paste	1	Tbsp
	Pepper Paste	1	Tbsp
	Dried Mint	1	Qty
	Sumac	2	Tsp
	Black Pepper	1/2	Tsp (large)
	Chili Pepper	1	Tsp (large)
	Salt	1	Tsp (large)
	Olive Oil	1	Half Cup
	Water (Hot)	2	Cup

For the Cooking:
	Water	2	Cup
	Sumac	1	Tbsp
	Salt	2	Tsp
	Olive Oil	1/2	Half Cup

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Instructions:

1. Boil the eggplants: Put them in boiling water and let them sit for 5-7 minutes until they soften. Then strain it and put it in cold water. Take the cooled eggplants out of the water and drain them.
2. Prepare the filling: Fry the onions in olive oil until they soften. Add garlic, tomato and pepper paste and fry. Add the washed rice and continue roasting.
3. Add spices: Add salt, black pepper, sumac, dried mint and chili pepper and mix. Add hot water and pomegranate syrup. Cook over medium heat until it boils, then over low heat until the water evaporates.
4. Let the mortar rest: Let the prepared mortar rest at room temperature for 20 minutes.
5. Prepare sumac water: Mix hot water, salt and sumac, leave for 5 minutes, strain and cool. Pour olive oil and sumac water over the eggplants in the pot.
6. Cook and serve: Cook with the lid closed over medium heat until it boils, then over low heat for half an hour. Drizzle olive oil on top and serve warm or cold. Enjoy your meal!
7. Stuff the eggplants: Stuff the eggplants, leaving an inch of space inside. Assemble the mouth part by pressing it lightly and place it horizontally in the pot.

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Dolma Olive Oil Based Vegetarian