Stuffed Eggplant and Dried Peppers with Pomegranate Sour
For Stuffing: 20 dried eggplants, 15 dried peppers (stuffed peppers), 2 onions, 2 heads of garlic, 1 tablespoon of pepper paste, 1 tablespoon of tomato paste, 2 glasses of rice, 1 glass of bulgur, 1.5 tea glass of olive oil, 5-6 scallions, Dill, Mint, Black Pepper, Red Pepper, Cumin, Salt
For the sauce: 2 tablespoons of pomegranate syrup, 2 tablespoons of olive oil, 2 tablespoons of tomato paste, 2 glasses of water
We put the dry eggplants in boiling water and boil them so that the fork passes through. We boil the peppers in separate water for a maximum of 5 minutes.
Peppers and eggplants should be boiled in separate containers and their water should be changed 2-3 times. To prepare the stuffing, first lightly fry the chopped onions and garlic in olive oil. Add the sauces and mix well.
Washed rice is added. and lightly roasted. Add salt in a glass of hot water and cook until it absorbs its water. spices, dill, finely chopped spring onions, mint are added and blended.
This prepared mixture is stuffed into the eggplants with one finger missing. It is arranged in the pot so that the mouth of one is at the bottom of the other. The peppers are placed on it in the same way.
After the stringing process is finished, a little salt is sprinkled on it. Add tomato paste, olive oil and 2 spoons of pomegranate syrup, water mixture so that the stuffing is under one finger. It is cooked on low heat until it softens. You can garnish it with parsley while serving.