Kuş Üzümlü Kuru Patlıcan Dolması — Denizli Stuffed Dried Eggplant

In Denizli, strings of sun-dried eggplant become little cups for a rice-and-meat filling. Currants add small sweet notes to the savory stuffing, while gentle simmering softens the dried shells.

Serves 4–6 | Prep 35 minutes | Cook 50 minutes

Ingredients

• 12–14 dried eggplant shells

• 200 g minced beef or lamb

• 120 g short-grain rice, rinsed

• 1 onion, finely chopped

• 2 tablespoons dried currants (kuş üzümü), rinsed

• 2 tablespoons chopped parsley

• 1 tablespoon tomato paste plus 1 tablespoon pepper paste

• 3 tablespoons olive oil

• 400 ml hot water, plus more as needed

• Salt, black pepper and dried mint

• Plain yogurt, to serve

Method

1. Boil dried eggplant shells for 5–8 minutes until pliable. Drain, rinse in cool water and check that no grit remains.

2. Mix raw minced meat, rinsed rice, onion, currants, parsley, half the paste, 1 tablespoon olive oil, salt and spices. Fill shells only three-quarters full so the rice can swell.

3. Stand shells snugly in a pot, openings facing up. Dissolve remaining paste in hot water and pour around the shells with remaining oil. Set a small plate on top to keep them in place.

4. Cover and simmer gently for 40–50 minutes until rice and meat are cooked and eggplant is tender. Add hot water if the pot dries out. Rest covered 15 minutes; serve with yogurt.

Kitchen note: Underfill the shells. Packed tightly, the rice expands and breaks them.