Again I come to you with the "Turkish stuff"!!! With dolma on the website is familiar to many, but have you tried the stuffed dry eggplants?! If not, I recommend you to cook this dish! So look dried eggplant for dolma.

Cover them with boiling water and leave for a while. Meanwhile, let's filling.

For Nachiki always use rice. But I love bulgur, so I made half with rice and half with the bulgur. Stuffing recipe mother-in-law, time-tested and repeatedly, so nothing changed. Rice, well rinsed, add the rice, salt, dry mint, red pepper (in this case spicy), pomegranate sauce and tomato paste - 4 tbsp (can be more but not less!!!). All mix well. The stuffing is ready. Eggplants become soft. It's time to stuff!

Don't put lots of toppings! And rice, and bulgur increase greatly in size when cooked. The dishes in which you prepare stuffed vegetables can be covered with grape leaves. In hot water dilute 2 tbsp of tomato paste, sprinkle with salt and pour dolma. Cover with a lid and simmer until tender, 30-40 minutes.

I know that everyone loves to eat stuffed vegetables with sour cream or yogurt. I love it too. But you always want to add to the dish "flavor" that will make the flavor delicious. Once we ate dolma in-law, and I could not understand what she is puts in the dish??? How many times I already did, and did not work. Turns out, it's all in the sauce, which my mother-in-law poured the finished dolma. So, the "nail" today's dinner is the sauce!!! Sauce for 2 servings. We need 4 large cloves of garlic. Garlic cut into small pieces. In a pan heat a small amount of oil and put the garlic and fry, stirring constantly. When the garlic is slightly brown, put to it mint, flakes of red hot pepper (and pepper) and 1 tablespoon of tomato paste. Mix well to ensure homogeneity, and then add a little sunflower oil and fry all together for 1 minute. The sauce is ready. We can pour the sauce next to stuffed vine leaves.

But you can water the dolma on top. As you like.