Summary

Ingredients

• 1 packet aubergine (s), dried

For the filling:

• 3 large onion (s)
• 3 cloves garlic
• 3 tomato (s)
• 0.5 ½ bunch parsley
• 2 tablespoon paprika pulp
• 300 g rice, Turkish
• salt
• 1 teaspoon pepper
• 1 teaspoon paprika (leaf paprika)
• 1 teaspoon peppermint, dried
• 50 ml olive oil
• 1 teaspoon pomegranate syrup
• 50 ml water

Also:

• 50 ml olive oil
• 1 teaspoon pomegranate syrup
• 1 liter boiling water

Print Recipe Pin Recipe

Instructions

1. The eggplants are boiled in boiling water for about 5 - 7 minutes and then kept under cold water.
2. Wash the rice thoroughly and put it in lukewarm water for about 1 hour.
3. Chop the onions and garlic and fry with olive oil, add the rice and fry with it.
4. Add the paprika pulp to taste with the salt and spices.
5. Chop the tomatoes and add to the rice. Fry the whole thing until the tomatoes are soft.
6. Finally, add fresh parsley, 1 tablespoon of pomegranate syrup and 50 ml of water. Then you can turn off the stove and let the whole thing stand on the stove.
7. Only half fill the eggplant with the rice and fold the opening over.
8. The eggplants are placed in the pot with the opening facing inwards.
9. Sprinkle about 1/2 tablespoon of salt on top, pour 50 ml of olive oil and 1 tablespoon of pomegranate syrup over the aubergines and cover with a small plate so that the filling does not come out during cooking.
10. Now you can add about 1 liter of boiling water (so that the eggplants are covered) and simmer on low heat for about 30 minutes.