Recipe
Dried eggplants prepared for stuffing are boiled and drained. A filling made from bulgur, rice, onion, parsley, mint, oil, tomato paste, red pepper, and optionally minced meat is stuffed into the eggplants. They are then cooked with the addition of a small amount of water and salt. If desired, before serving, a sauce prepared by lightly sautéing garlic and tomato paste in butter may be poured over the stuffed eggplants. Alternatively, the dish may be cooked by covering the stuffed eggplants with lamb caul fat prior to cooking.