Recipe
Eggplants dried by threading and hanging during the summer months are peeled in an alalı (striped) manner to prevent tearing and disintegration during cooking, and their interiors are hollowed out. To prevent discoloration, the dried eggplants are moved to a shaded area after a certain period of drying. When ready to cook, the eggplants are parboiled for a short time, while the stuffing is prepared separately. Onions and minced meat are sautéed in butter, and, depending on preference, bulgur or rice is added to the filling along with spices. Water is added in proportion to the ingredients, and the filling is partially cooked before being used to stuff the eggplants; however, the eggplants are not overfilled in order to ensure even cooking and to prevent them from remaining undercooked. Aleppo Stuffed Eggplant is simmered over low heat for approximately 30–45 minutes until fully cooked and ready to serve.