Stuffed vegetables and leaf rolls
This winter dish is made by softening dried eggplants in warm water, filling them with a ground-beef and rice mixture, and cooking them in a pressure cooker. Stuffed dried vegetables are common in Southeastern Anatolian cuisine. A pressure cooker shortens the time dried eggplants usually need to soften.
Soak the dried eggplants in warm water for 30 minutes to soften them, then drain.
Mix the ground beef with the grated onion, rice, grated tomato, tomato paste, salt, black pepper, and mint.
Stuff the softened eggplants with the filling and arrange them snugly in the pressure cooker.
Add enough hot water to cover them and close the lid. Once the water begins to boil, cook for 25 minutes.
Place a weight on the dried eggplants while soaking them so they stay submerged and soften more evenly. Before opening the pressure cooker, wait for the steam to release naturally.
Düdüklü tencerede 25 dakika pişirince patlıcanlar tam istediğim yumuşaklığa geldi, normal tencerede bunun en az iki katı sürdüğünü biliyorum. Naneyi biraz fazla kaçırdım ama aile beğendi.
Doldururken patlıcanların bazıları yeterince yumuşamamıştı ve elimde doldururken kolayca yırtıldı, meğer 30 dakika yerine en az 40 dakika beklemem gerekiyormuş. Yine de son tadı hiç fena değildi.
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