You see the dried shells of baby eggplants hanging in markets all over eastern Turkey, and you can safely assume they came from a village called Oğuzeli, near Gaziantep, which specialises in emptying and drying eggplants, zucchini and capsicums at the end of summer, ready to be stuffed during winter.
Of course the stuffing in this recipe can be used with fresh baby eggplants. Just slice off the top, hollow out the core (leaving thickish walls) and fill it with the stuffing. You can use the scooped out flesh to make the eggplant salad on.
Remove the stalks and seeds from the green capsicum and 1 red capsicum and finely chop. Finely chop the mint and parsley leaves. Crush the garlic to a paste.
Put the bulgur in a bowl, cover with
Put the dried eggplants in a bowl, cover with warm water and leave to hydrate for 6 minutes. Remove from the bowl and pat dry with paper towel. Stuff each of them with
Cut the remaining 3 red capsicum in half and remove the stalks and seeds. Cut the halves into pieces to fit inside the top of the eggplants. Push the capsicum lids on top of the stuffing, shiny side up. These will stop the stuffing from falling out when the eggplant swells during cooking. Peel the onion but leave whole.
Using a deep
To make the cooking liquid, mix the tomato and capsicum pastes, and olive oil in
Meanwhile, mix the yoğurt, tahini and sumac together in a small bowl.
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