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A platter of glossy, dark purple dried eggplant dolmas garnished with fresh herbs.

Tangy Turkish Dried Eggplant Dolma (Kuru Patlıcan Dolması)

A zesty, olive oil-based appetizer featuring sun-dried eggplants stuffed with an aromatic rice mixture, slow-cooked in a pomegranate-infused sauce.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 25 pieces
Course: Appetizer, Snack
Cuisine: Turkish
Calories: 91
Ingredients Equipment Method Video Notes

Ingredients
  

  • 25 dried Eggplants
  • 1.5 cups White Rice (washed and drained)
  • 1 large Onion (finely chopped)
  • 3 cloves Garlic (minced)
  • 3 tbsp Tomato and Pepper Paste (mixed)
  • ½ cup Extra Virgin Olive Oil (plus extra for drizzling)
  • ¼ cup Pomegranate Molasses (adjust to taste)
  • 1 tsp Dried Mint
  • 1 tsp Sweet Paprika
  • ¼ cup Water (for the stuffing)
  • Salt (to taste)
For the Cooking Sauce:
  • ½ tbsp Tomato Paste
  • 2 cups Hot Water
  • 2 tbsp Olive Oil
  • 1 tbsp Pomegranate Molasses

Equipment

  • Large Pot: To boil the eggplants and simmer the finished dolmas.
  • Mixing Bowl: For preparing the aromatic rice stuffing.
  • Heat-Resistant Plate: To place inside the pot as a weight.
  • Sharp Knife: For finely dicing the onions and garlic.

Method
 

  1. Boil the dried eggplants in water for 5 minutes until soft. Drain and cool.
    Boiling sun-dried eggplants in a pot to soften the skins.
  2. In a bowl, mix rice, onion, garlic, paste, oil, spices, and molasses with 1/4 cup water.
    Preparing the aromatic rice and pomegranate stuffing for dolma.
  3. Stuff the eggplants halfway (leave room for expansion) and squeeze the tops closed.
    Stuffing softened eggplants with the rice mixture, leaving space at the top.
  4. Arrange the dolmas tightly in a pot, standing up or laying down in layers.
    Tightly packing stuffed eggplants into a cooking pot.
  5. Mix hot water with tomato paste and pour over the dolmas until partially submerged.
    Pouring a savory tomato and water sauce over the dolmas.
  6. Drizzle with extra olive oil and pomegranate molasses. Place a plate on top.
    Placing a plate over the dolmas in the pot to prevent movement.
  7. Simmer on low heat for 40-45 minutes until the rice is tender. Serve cold.
    Slow-cooking dried eggplant dolma on a stovetop.

Video

Notes

If you want a deeper color and more intense flavor, use half tomato paste and half "Biber Salçası" (Turkish pepper paste). For the ultimate presentation, drizzle a little extra cold-pressed olive oil over the dolmas just before serving to give them that iconic "lokanta" shine!