Made by rehydrating dried eggplants in warm water, stuffing them with a meat-and-rice filling and cooking in a pressure cooker, this winter dolma is a common example of dried-vegetable stuffing found in southeastern Turkish kitchens. The pressure cooker shortens what would otherwise be a much longer softening process for the dried eggplant.
Soak the dried eggplants in warm water for 30 minutes to soften, then drain.
Mix the mince with the grated onion, rice, grated tomato, tomato paste, salt, black pepper and mint.
Fill the softened eggplants with the mixture and pack them tightly into the pressure cooker.
Add enough hot water to cover, close the lid, and once it starts hissing, cook for 25 minutes.
If you weigh the dried eggplants down while soaking, they stay submerged and soften more evenly. Let the pressure cooker release its steam naturally before opening the lid.
If you can't find dried eggplant, you can use the same method with dried peppers; filling takes less time since the opening is wider.
Admin DadaGastro · verified in test kitchenDüdüklü 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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