Recipe
The dish prepared using dried eggplants is locally known as Halep Dolması. As eggplants tend to spoil or mold in extreme summer heat, this dish is made from eggplants purchased toward the end of August. The eggplants are hollowed out, threaded onto strings upside down, and thoroughly dried to prevent darkening and to ensure that the interior remains light in color. To prepare Halep Dolması, the dried eggplants are first boiled until softened. In a separate pan, finely chopped onions and tomato paste are sautéed in olive oil. Rice or bulgur may then be added, according to preference, and sautéed briefly. After minced meat and spices are incorporated, the filling is left to rest. The boiled eggplants are filled with the prepared mixture using a spoon and arranged in a pot, after which water is added. The dish is cooked over high heat until it reaches a boil, then simmered over low heat until fully cooked and ready to be served.