Dried eggplants with rice filling

Ingredients for 4 servings:

• 1 pack of eggplant(s), dried
• 3 large onions
• 3 cloves garlic
• 3 tomatoes
• ½ bunch parsley
• 2 tbsp paprika paste
• 300 g rice, Turkish
• n. B. Salt
• 1 tsp pepper
• 1 tsp paprika (leaf peppers)
• 1 tsp peppermint, dried
• 50 ml olive oil
• 1 tsp pomegranate syrup
• 50 ml water
• 50 ml olive oil
• 1 tsp pomegranate syrup
• 1 liter of boiling water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Cook the eggplants in boiling water for about 5-7 minutes and then run them under cold running water. Wash the rice thoroughly and place it in lukewarm water for about 1 hour. Chop the onions and garlic and fry them in olive oil, then add the rice and fry. Add the paprika and season with salt and spices. Chop the tomatoes and add them to the rice. Sauté until the tomatoes are soft. Finally, add fresh parsley, 1 tablespoon of pomegranate syrup, and 50 ml of water. Then turn off the heat and let the mixture simmer on the stovetop. Fill the eggplants only halfway with rice and fold the opening down. Place the eggplants in the pot with the opening facing inwards. Sprinkle about 1/2 tablespoon of salt over them, pour 50 ml of olive oil and 1 tablespoon of pomegranate syrup over the eggplants, and cover with a small plate to prevent the filling from escaping while cooking. Now you can add about 1 liter of boiling water (so that the eggplants are covered) and let it simmer on low heat for about 30 minutes.