1 package Oncu Dried Eggplant (25 pieces)

½ lb Nema ground beef

2 cups Duru broken rice

1 medium onion, finely chopped

2 Tbsp Oncu red pepper paste (mild or hot)

1 tsp Botany dried mint

1 tsp Botany sumac

2 Tbsp fresh parsley, finely chopped

2 Tbsp fresh dill, finely chopped

2 tsp Fersan pomegranate syrup (sour)

1 Tbsp Muratbey Butter

Place the eggplant in a large pot, pour cold water enough to cover, bring to a boil, let simmer on medium heat for 40 minutes, until the eggplant becomes completely hydrated and soft. Remove from the heat, drain and let cool.

In a large bowl combine and mix all the ingredients to form the stuffing, except the butter and 1 Tbsp of pepper paste.

In the pot you are going to cook the eggplant, melt the butter and the remaining pepper paste, remove from heat.

Gently fill the eggplants with the stuffing using a teaspoon, the eggplant should be completely full, but not bursting. Place the filled eggplants in the pot over the butter and pepper paste, add cold water not to cover the eggplants, but up to halfway, cook on medium low heat for 35-40 minutes. This dish can be served hot or room temperature. Enjoy!