How to make dried eggplant stuffed peppers?

50 minutes

medium

2

Dried eggplant, stuffed peppers, which are among the most important flavors of the Southeast cuisine, are many favorite flavors from Adana, Gazi Antep and Kahraman Maraş, all of which belong to their own kitchens and make the best recipe by themselves.

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Ingredients

Adjust Servings
2 Large Dry Onions
1 Water Glass Rice
10 Dry Peppers
10 Dried Eggplant
4-5 Soup Spoons Olive Oil
2 Soup Spoon Tomato Paste
1 Soup Spoon Pepper Paste
3 Soup Spoons Pomegranate Syrup
2 Teaspoons of Salt
1 Teaspoon of Chili Pepper
1 Teaspoon of Chili Pepper
2-3 Cloves of Grated Garlic
1 Teaspoon of Mint

Nutritional Information

62g Fat
2338mg Sodium
172.7g Carbohydrate
64.1g Protein

Directions

1.

Preparation

First, boil the eggplants in boiling water for 10 minutes, then add the peppers and boil for 5 more minutes.
After boiling, soak in water for 10 minutes, strain and pass through cold water.
Mark as complete
2.

Cooking

Fry the grated garlic and finely chopped onions in olive oil.
Add tomato paste and continue the roasting process and wash the rice and put it in it.
Mark as complete
3.

prepared

Add spices and 1 glass of water, cook until the water is absorbed and close. Add 1 tablespoon of pomegranate syrup and mix.
Fill the peppers and eggplants with mortar and place them in a pot. Add the remaining pomegranate syrup and 2 glasses of water. Cook until the rice is soft.
Mark as complete

Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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