Kuru Patlıcan Dolması - Stuffed Dried Eggplant

Kuru Patlıcan Dolması - Stuffed Dried Eggplant is a comforting and delicious Turkish dish made by filling dried eggplants with a mixture of rice, spices, and herbs. It’s one of those recipes that’s often made in big batches to share with family.

The drying of the eggplants gives them a deep, rich flavor that’s totally different from fresh ones, and once they’re filled and cooked, they become incredibly tender and tasty.

What Is Kuru Patlıcan?

Kuru patlıcan means dried eggplant. In places like Gaziantep and Urfa, fresh eggplants are hollowed out and strung up to dry under the sun. Drying gives them a deep, slightly smoky flavor and makes them ideal for stuffing. Once rehydrated, they soften up beautifully, and the slightly chewy texture is part of what makes them so good.

You can usually find dried eggplants at Middle Eastern or Turkish grocery stores. They’re sold in long, dry strings with about 20–30 pieces per pack.

What Makes Kuru Patlıcan Dolması - Stuffed Dried Eggplant Special

Drying vegetables is a traditional way to preserve summer produce for the colder months. Dried eggplants aren’t just about storage—they bring a whole new flavor and texture to the table. The drying process intensifies the eggplant’s flavor and gives it a slightly smoky note that works so well with the rice filling.

It’s also a dish that works well ahead of time. The flavors only get better the next day, so it’s a great one for meal prep or making before guests arrive.

Dolma in Turkish Cooking

Stuffed vegetables, or “dolma,” are a huge part of Turkish cooking. The word dolma simply means "stuffed" in Turkish. Kuru Patlıcan Dolması is just one of many types, and every family has its own way of making it. Some keep it simple, some spice it up, and others pass down secret tricks from grandma’s kitchen.

Drying vegetables like eggplant and pepper started as a way to preserve them for winter. What began out of necessity turned into a favorite. There’s something special about the texture and taste of dried eggplants that fresh ones just don’t match.

Ingredients You’ll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Dried eggplants - You will need to soak them in boiling water for about 10 minutes before stuffing them. You can find them at Middle Eastern or Turkish grocery stores. They’re sold in long, dry strings with about 20–30 pieces per pack.

• Rice - You can use any short-grain rice for this Kuru Patlıcan Dolması - Stuffed Dried Eggplant recipe. Wash the rice under running cold water to get rid of the starch.

• Onions - They add great flavor to the rice stuffing. You can use finely diced brown, yellow, or white onion. Shallots would work great as well.

• Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from Amazon.

• Pepper paste - It is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops. You can also buy it from Amazon . You can omit it and use the same amount of tomato paste if you can't find pepper paste.

• Pomegranate molasses - It is a thick syrup made with pomegranate juice and I often use it in Middle Eastern and Turkish recipes. It has an intense sweet-and-sour flavor and is perfect to use in this vegetarian stuffed dried eggplants recipe.

• Spices - My go-to spices I use for this recipe are dried mint, sumac, black pepper, and red chili flakes for extra heat. You can adjust the amount of spices to your taste.

How to Make Kuru Patlıcan Dolması - Stuffed Dried Eggplant

Prepare the Dried Eggplants

Start by soaking the dried eggplants in boiling water for about 10 minutes. They should become soft and pliable but not mushy. Rinse them gently and drain well.

While they’re soaking, you can prep the filling.

Make the Filling

Rinse the rice under cold water and let it drain in a colander. Heat a pan over medium and add 3 tablespoons of olive oil. Add the chopped onions and cook until they’re soft and translucent. 

Stir in the garlic and sauté for another minute, making sure the garlic doesn't burn. Add the pepper and tomato paste, dried mint, pomegranate molasses, sumac, chili, black pepper, and salt before adding the rice. 

Give everything a good stir, pour in the water, cover the pan, and let it simmer gently until the water is absorbed.

Don’t cook the rice all the way through—it’ll finish cooking inside the eggplants.

Stuff and Cook the Eggplants

Take each eggplant and fill it about ⅔ of the way with the rice mixture. Don’t pack them too tightly—rice expands as it cooks. Once filled, gently press the top closed with your fingers or tuck it in slightly. Repeat until all your eggplants are stuffed.

Lay the stuffed eggplants side-by-side, open end facing up or to the side, in a wide, heavy-bottomed pot. You can stack them if needed, but try to keep them snug so they don’t fall apart while cooking.

In a separate bowl, mix the cooking liquid: pomegranate molasses, sumac, olive oil, salt, and boiling water. Pour the liquid over the stuffed eggplants until it comes about halfway up their sides. If the eggplants are layered on their side, the liquid should almost cover them.

Bring the pot to a boil over medium heat, then lower the heat and cover. Simmer for about 45–55 minutes. You’ll know they’re ready when the rice is tender and the eggplants are soft.

Let them cool slightly before serving. They taste even better at room temperature.

Recipe Tips From the Chef

• Choose dried eggplants that are evenly shaped and not too brittle. They should feel dry but still slightly flexible. Soaking them properly is key—give them at least 10 minutes in hot water until they’re soft and easy to work with.

• Leave a little room at the top of each eggplant when stuffing. The rice will expand as it cooks, and overstuffing can lead to splitting or mushy filling.

• Keep the heat low once the pot starts to bubble. A gentle simmer helps the filling cook evenly without breaking apart the eggplants.

• After cooking, let the dolmas sit in the pot with the lid on for at least 15 minutes. This helps the flavors settle and the rice finish cooking through.

• Long-grain rice tends to stay separate, but short or medium-grain rice absorbs the flavors better and holds together nicely inside the eggplants.

• You can tweak the spices to your liking. Some people like it spicier with extra chili flakes, while others prefer more herbs like dill or mint. Taste the filling before stuffing to get the balance right.

🍽️ Serving Suggestions

Kuru Patlıcan Dolması is often served with thick yogurt or a garlicky yogurt sauce such as Haydari (Turkish Yogurt Dip) or Cacik on the side. A fresh Coban Salatasi (Turkish Shepherd's Salad) or Pickled Cucumber - Salatalik Tursusu make a great match too.

Some people like to drizzle extra pomegranate molasses or lemon juice over the top for a sweet-sour finish. It adds a nice contrast and lifts the whole dish.

Make-Ahead and Leftovers

This dish holds up well in the fridge for 5 days. You can reheat it gently in a pan or eat it cold or at room temperature. The flavors get deeper as it sits, so it’s perfect for making ahead.

It also freezes well. Just cool the stuffed eggplants completely, pack them in containers with some of the cooking liquid, and freeze for up to 3 months.

Recipe FAQs

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Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this traditional Turkish dish Kuru Patlican Dolmasi - Stuffed Dried Eggplant as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!