top of page

Stuffed Dried Eggplant and Pepper Dolma

45 minutes

6 Servings

Stuffed Dried Eggplant and Pepper Dolma


Rehydrate dried eggplant and peppers by blanching in boiling water for 3 minutes, then soaking in cold water for 2 minutes. Drain.
* Mix grated onion, garlic, red pepper paste (if using), tomato paste, parsley, 1 tbsp. olive oil, spices, ground meat, rice, and pomegranate molasses in a bowl.
* Stuff eggplant and peppers with the mixture, leaving space at the top. Optionally, add a tomato slice on top.
* Arrange stuffed vegetables in a pan, add water (enough to cover half), bring to a boil, then simmer covered for 30-35 minutes.
* Serve hot with Turkish red pepper flakes and garlicky yogurt on the side.
* You can use bulgur instead of rice. For a gluten-free option, you can use whole grain basmati rice.
* You can omit ground meat for a vegetarian option. I suggest including more onions and herbs instead with extra olive oil for the vegetarian option.


* 12 dried eggplant shells
* 15 dried small bell pepper shells, strings removed
* 1 large onion, grated or finely chopped
* 200g (7 oz. / 1 cup) long-grain rice, rinsed
* 400g (14 oz.) ground beef or preferred ground meat
* 3 garlic cloves, finely chopped
* Handful of flat-leaf parsley, finely chopped
* 15ml (1 tbsp.) Turkish red pepper paste (optional)
* 15ml (1 tbsp.) tomato paste
* 30ml (2 tbsp.) pomegranate molasses (or substitute with good balsamic vinegar)
* 15ml (1 tbsp.) olive oil (for filling)
* 5ml (1 tsp.) ground cumin
* 10ml (2 tsp.) dried mint
* Salt and freshly ground black pepper to taste
* 2 tomatoes, coarsely chopped (optional, for topping)
* 30ml (2 tbsp.) olive oil (for cooking)
* 500ml (16 fl oz. / 2 cups) water for cooking
* Garlicky plain yogurt to serve
* Turkish red pepper flakes to serve

bottom of page