Kuru Patlican Dolmasi - Stuffed Dried Eggplant

5 from 1 vote

Kuru Patlıcan Dolması is a comforting and delicious Turkish dish made by stuffing dried eggplants with a savory filling of rice, spices, and herbs.

Prep Time25

Cook Time55

Total Time1 20

Course: Main Course

Cuisine: Middle Eastern, Turkish

Diet: Gluten Free, Halal, Low Lactose, Vegan, Vegetarian

Servings: pieces

Calories: 67kcal

Remove the dried eggplants from their string and soak them in boiling water for about 10 minutes.
They should become soft and pliable but not mushy. Rinse them gently and drain well.
While they’re soaking, you can prep the filling.

Rinse the rice under cold water and let it drain in a colander.
Heat a pan over medium and add 3 tablespoons of olive oil.
Add the chopped onions and cook until they’re soft and translucent.
Stir in the garlic and sauté for another minute, making sure the garlic doesn't burn.
Add the pepper and tomato paste, dried mint, pomegranate molasses, sumac, chili, black pepper, and salt before adding the rice.
Give everything a good stir, pour in the water, cover the pan, and let it simmer gently until the water is absorbed. Don’t cook the rice all the way through—it’ll finish cooking inside the eggplants.

Take each eggplant and fill it about ⅔ of the way with the rice mixture. Don’t pack them too tightly—rice expands as it cooks.
Once filled, gently press the top closed with your fingers or tuck it in slightly. Repeat until all your eggplants are stuffed.
Lay the stuffed eggplants side-by-side, open end facing up or to the side, in a wide, heavy-bottomed pot. You can stack them if needed, but try to keep them snug so they don’t fall apart while cooking.
In a separate bowl, mix the cooking liquid: pomegranate molasses, sumac, olive oil, salt, and boiling water.
Pour the liquid over the stuffed eggplants until it comes about halfway up their sides. If the eggplants are layered on their side, the liquid should almost cover them.
Bring the pot to a boil over medium heat, then lower the heat and cover.
Simmer for about 45–55 minutes. You’ll know they’re ready when the rice is tender and the eggplants are soft.
Let them cool slightly before serving. They taste even better at room temperature.

Choose dried eggplants that are evenly shaped and not too brittle. They should feel dry but still slightly flexible. Soaking them properly is key—give them at least 10 minutes in hot water until they’re soft and easy to work with.
Leave a little room at the top of each eggplant when stuffing. The rice will expand as it cooks, and overstuffing can lead to splitting or mushy filling.
Keep the heat low once the pot starts to bubble. A gentle simmer helps the filling cook evenly without breaking apart the eggplants.
After cooking, let the dolmas sit in the pot with the lid on for at least 15 minutes. This helps the flavors settle and the rice finish cooking through.
Long-grain rice tends to stay separate, but short or medium-grain rice absorbs the flavors better and holds together nicely inside the eggplants.
You can tweak the spices to your liking. Some people like it spicier with extra chili flakes, while others prefer more herbs like dill or mint. Taste the filling before stuffing to get the balance right.