Stuffed Eggplant with Chickpeas

Sample Dishes from Turkish Cuisine

Stuffed Eggplant with Chickpeas (Nohutlu Patlıcan Dolması)

Preparation

Soak chickpeas overnight with water; drain. Reserve liquid. Remove skins of chickpeas. Set aside. Cut stem sides of eggplants. Cut 0.5 cm (1/4 inch) thick slices crosswise on stem sides. Reserve slices. Scoop out pulp, forming 2-3 mm thick shells. Set aside. Combine chickpeas, ground lamb, bulgur, minced onions and tomatoes, tomato paste, hot pepper sauce, salt and reserved liquid of chicpeas; mix well. Fill eggplant shells leaving 2 1/2 cm (1 inch) space from open ends. Cover with eggplant slices pressing slightly. Arrange in a saucepan. Heat water. Add plum syrup and salt; stir. Add to eggplants gradually from one side of saucepan. Cover and simmer for 65-70 minutes or until tender. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

This recipe belongs to Kilis county of Gaziantep province. If plum syrup is not available pomegranate, unripe grape or sumach syrup can be used. Lemon juice may be substituted. Eggplants should be small and short in size.