Dried Eggplant
Tufan Organik Dried Eggplant is suited to dolma and cooked dishes, part of the Dried Vegetables range, offered in 100 g as a natural food with roots in Gürün/Sivas.
Dried Eggplant: A Kitchen Staple from Dolma to Casserole
Dried Eggplant is dried eggplant suited to making dolma and a variety of stovetop dishes. When dry, it is firm and light; left in boiling water for a few minutes, it softens and regains its shape. Compared with fresh eggplant, it gives a more concentrated, slightly earthy flavour and carries spices well.
Dried eggplant has a long-established place among the winter preparations of Gaziantep cuisine. Tufan Organik offers this winter staple in 100 g packs, ready to use without lengthy preparation. Adding a little lemon to the blanching water is a method some home cooks use to balance the eggplant's aroma.
Serving Suggestions
- Stuff with a richly spiced rice filling and cook in water with tomato paste.
- Once softened, break into pieces and make a casserole with lamb.
- Prepare mixed dolma in the same pot as dried pepper dolma.
Weight: 100 g