Kuru patlıcan dolma, or stuffed dried eggplants, is one of the most cherished dishes in Turkish cuisine. It is especially popular in the Southeastern Anatolia region, where eggplants are hollowed out and sun-dried during the summer months, then transformed into a rich and flavorful dish in winter.
The drying process intensifies the eggplant’s taste and gives it a distinctive, slightly smoky flavor.
The filling typically consists of rice, onions, garlic, tomato paste, and a blend of aromatic spices. Ingredients such as black pepper, red pepper flakes, and dried mint add depth, while some variations include ground meat for a heartier version. A vegetarian version made with olive oil is also common (especially in Aegean region) and is often served cold, just like Taze Fasulye.
Before stuffing, the dried eggplants are softened by soaking or briefly boiling them in hot water.
They are then carefully filled and arranged in a pot. A tangy sauce, often made with sumac or pomegranate molasses, is poured over the top before cooking. This adds a pleasant sour note that balances the richness of the filling.
Nutritious and satisfying, kuru patlıcan dolma is enjoyed both as an everyday meal and as a special dish for gatherings. It is typically served with yogurt, which complements its bold flavors. As part of Turkiye’s rich culinary heritage, kuru patlıcan dolma stands out for both its unique preparation and its deeply rooted tradition.
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Kuru Patlıcan Dolma
Course: MainCuisine: TurkishDifficulty: easy5
servings15
minutes1
hourIngredients
15 dried eggplants, soaked in boiling water until softened
2 onions, sliced and caramelized
120 g medium grain rice, washed 3 times
1/2 clove of garlic
1/2 tbsp tomato paste
1 tsp sweet paprika powder
1/2 tbsp salt (around 6 grams), or to taste
1 full tsp sugar (4 grams)
1 tbsp blackcurrant
1 tbsp pine nuts, optional
4 tbsp (extra virgin) olive oil, to cook
Water, enough to cover the rice (to cook the rice)
1 tbsp extra virgin olive oil, to finish (plus more to drizzle over at the end)
3 tsp nar ekşisi (pomegranate reduction), plus more to drizzle over at the end
The cooking liquid: 1 tbsp nar ekşisi, 1 tsp salt, 1 tsp sugar, 150-200 ml water
Directions
- Soak the dried eggplants in boiling water until they are fully softened. Drain and set aside to cool slightly.
- In a pan, heat 4 tablespoons of olive oil over medium heat. Add the sliced onions and cook slowly until they are soft and caramelized.
- Stir in the garlic and tomato paste, cooking for another minute until fragrant.
- Add the washed rice to the pan along with sweet paprika, salt, sugar, blackcurrants, and pine nuts (if using). Mix well so everything is evenly combined. Cook for a minute.
- Add in water, just enough to cover the rice. Cook until the water is reduced and the rice is almost (like 2/3) cooked.
- Remove from heat, check the flavors. Stir in 1 tablespoon of olive oil and 3 teaspoons of pomegranate molasses (nar ekşisi). Let the filling cool slightly.
- Carefully fill each softened eggplant with the rice mixture, leaving a little space at the top since the rice will expand while cooking.
- Place the stuffed eggplants snugly in a pot, open sides facing up to prevent the filling from spilling out.
- Prepare the cooking liquid: Mix 1 tablespoon nar ekşisi, 1 teaspoon salt, 1 teaspoon sugar, and 150–200 ml water.
- Pour the liquid over the stuffed eggplants. Place a small plate on top to keep them in place, cover the pot, and cook on low heat for about 35–45 minutes, or until the rice is fully cooked.
- Once cooked, let it rest for 10–15 minutes.
- Drizzle with a little extra olive oil and more nar ekşisi to taste.
- Serve warm or at room temperature, optionally with yogurt on the side.
Notes
- If you don’t have nar ekşisi, you can substitute it with a little lemon juice to achieve a similar tangy flavor.
