Stuffed Dried Eggplants and Peppers (with meat) Recipe
Just as we fill fresh peppers and zucchini in the summer, we switch to dry vegetables in the winter. Dried aubergines and dried peppers are the easiest to find. Also, dried zucchini is made, but unfortunately it is not available everywhere. If you find it, don't miss it, it will be delicious too. You can use it in the same way as this recipe, you don't need to make any changes. With this amount of material, 20 eggplants and 20 peppers are on average complete. But, of course, buy a little more when purchasing, as eggplants and peppers that cannot be used are also found. You can also make the recipe without minced meat by removing the minced meat and applying it exactly. Only the number of refills is reduced a little. You can also make different stuffing with the same recipe by using seasonal fresh vegetables.
I definitely want yogurt on the side. Even though some say that you can't eat yoghurt with stuffing, unfortunately, I can't compromise my taste just because it's the way it is. I do as I like, I eat that way. I don't like being told that this is not the case.
Enjoy...
Stuffed Dried Eggplants and Peppers (with meat) Recipe with Video
Ingredients
- 20 dried bell peppers,
- 20 dried eggplants,
- 200 gr. ground beef,
- 1 cup rice,
- 1 onion,
- 1 tablespoon tomato paste,
- 1 tablespoon pepper paste,
- 1 tomato (grated),
- 1/3 cup olive oil,
- 2 teaspoons dried mint,
- 2 teaspoons thyme,
- 2 teaspoons paprika,
- 3 tablespoon pomegranete molasses,
- Salt.
Preparation
- Boil the dried peppers and eggplants for 5 mins, then turn off the heat and let them sit (lid on),
- Finely chop the onion,
- Heat the oil and sauté the onion until translucent,
- Add in the ground meat and cook until light brown,
- Stir in the tomato and pepper pastes, then cook for 2 mins,
- Stir in the paprika, dried mint and thyme,
- Add in the grated tomatoes and salt, then cook for 2 more mins,
- Add in the rice and stir,
- Add 2 cups of water into the mixture and cook on low heat until the water is well absorbed,
- Remove from heat and stir in 2 tablespoons of pomegranate molasses, then put the lid on and let the mixture rest for 10 mins,
- Drain the dried peppers and eggplants and rinse them with cold water,
- Stuff them with the meat mixture and place in a large pot,
- Mix together 4 cups of water and 1 tablespoons of molasses in the pan you prepared the meat mixture,
- Pour this over the stuffed vegetables, and cook on low heat until softened.
Bon appétit...