To make dried eggplant, small stuffing eggplants are hollowed, leaving a thin shell, threaded onto a string, and dried in the August sun in Gaziantep. In winter, the shells are briefly blanched to soften them, then filled with a rice and ground meat mixture. Drying removes moisture, concentrates the flavor, and gives the stuffed eggplant a faint smoky depth that fresh eggplant cannot provide.
Dried Eggplant for Stuffing — Gaziantep-Style Hollowed and Strung
To make dried eggplant, small stuffing eggplants are hollowed, leaving a thin shell, threaded onto a string, and dried in the August sun in Gaziantep. In winter, the shells are briefly blanched to soften them, then filled with a rice and ground meat mixture. Drying removes moisture, concentrates the flavor, and gives the stuffed eggplant a faint smoky depth that fresh eggplant cannot provide. dadagastro.com
7 servings 80 min + 5 min Medium
Step by Step
How to make it?
1
Hollow the eggplants
60 min
Wash and dry the eggplants. Cut off and discard the green calyxes. Use an eggplant corer to hollow each one, stopping 5 mm from the bottom; leave the walls 3–4 mm thick. A shell hollowed too thin will tear as it dries, while one left too thick will take days to dry. Save the scooped-out flesh for a sauté or soup.
2
Thread them onto a string
20 min
Thread cotton string through a thick needle and pass the eggplants onto it one by one through the bottom. Leave 1 cm between them so the touching surfaces can dry. Hang the strings in a sunny, well-ventilated place.
3
Soften before use
5 min
On the day you plan to make stuffed eggplant, bring water with lemon juice to a boil. Add the dried eggplants, blanch for 2 minutes, and drain. The shells should soften and become flexible without falling apart, ready for filling.
Reminder
The threaded eggplants take 7–10 days to dry in the sun; bring them indoors at night. Do not store them until completely dry: they should feel as light as paper, crackle when squeezed, and release no moisture when bent. Discard any pieces that develop mold. Store in a cloth bag or airtight container in a cool, dry place for up to 1 year.
Nutritional Values · 1 serving
Values are estimates
35 kcalCalories
1.2 gProtein
7 gCarbohydrate
0.21 gFat
3.4 gFiber
4.1 gSugar
2 mgSodium
0.04 gSaturated Fat
Protein 14% Carbohydrate 81% Fat 5%
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Kullanmadan önce ılık suda yumuşatmak yeterli oldu, kaynar suya atınca dağılıyor. Yumuşatma suyunu da atmayın, patlıcanın tadı o suya geçiyor ve dolmanın pişme suyunda kullanınca yemek daha dolgun oluyor.
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