These capsicums and eggplants are flavour bombs, stuffed with mince, rice and spices. This traditional Turkish dish is a stunning wholesome meal, perfect for entertaining or feeding a crowd.
Ingredients
- Dried eggplants (1/2 of 25 piece packet)
- Dried capsicums or peppers (1/2 of 25 piece packet)
- 2 cups white rice
- 150g minced lamb or beef
- 2 medium onions diced
- 2 cloves garlic crushed
- 1 bunch parsley chopped
- 1 1/2 tbs tomato paste
- 1 1/2 tbs pepper paste
- 1 tsp black pepper
- 1 tsp chilli flakes
- 1 tsp sumac
- 1 cup olive oil
- 2 tbs olive oil
- 2 tbs pomegranate molasses
Method
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Step 1Wash the dried eggplant/capsicum and place in a deep saucepan and add enough water to cover it. Boil the dried eggplants/capsicum for 10 minutes until they soften. Drain the water and put aside to cool.
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Step 2Prepare the filling, place the washed rice, mince, onions, garlic, parsley, tomato paste, pepper paste, black pepper, chilli flakes, sumac, and 1 cup olive oil in a bowl. Mix the mixture until all combined.
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Step 3Once the filling is prepared fill the eggplant/capsicums half way. Continue the process until all of them are filled. Stack the eggplants horizontally in a separate pot along with the capsicums.
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Step 4After laying the vegetables in the pot, drizzle the vegetables with 2 tbs of olive oil along with the pomegranate molasses. Cover the vegetables with an upside down plate (to prevent the filling from coming out) pour enough hot water to cover the vegetables, place the lid and cook on medium heat for 40 minutes.
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Step 5Garnished with parsley served with homemade or Greek-style yogurt.
Recipe Reviews (1)
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