GREEN Dried Eggplant for Stuffing (Dried in Nazilli Region)

Name: GREEN Dried Eggplant for Stuffing (Dried in Nazilli Region)
Brand: GREEN
SKU: TR-GR-TR-p-822135831
Price: 39.99 USD
Availability: InStock

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GREEN Dried Eggplant for Stuffing (Dried in Nazilli Region)

Regular Price: US$45.99

Special Price US$39.99

Availability: In stock

Supplier: GREEN

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Tinned & Jarred Food Pulses & Beans

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ONE ROW CONTAINS 40-45 THREE EGGPLANTS.

Nazilli is a district of Aydin Province, Türkiye, famous for its rich agricultural lands and fertile soil.

These fertile soils provide an ideal environment for growing a variety of vegetables.

During the summer months, the drying process, especially of stuffed eggplants and peppers, forms an important part of Nazilli's traditional flavors and culinary culture.

Dried eggplants and peppers under the summer sun are prepared for use in dolma (stuffed vegetables) in Nazilli and generally in the Aegean Region.

Drying extends the shelf life of these vegetables and gives them a unique aroma.

After harvesting, vegetables are thinly sliced or, if whole, hollowed out and then spread out in the sun to dry.

This method intensifies the natural flavors of the vegetables and enhances the flavor of the dolmas.

The rooftops, gardens, and sometimes even vacant lots of houses in and around Nazilli are overflowing with these colorful vegetables during the summer months.

Glowing under the westward-sloping sun, dried eggplants and peppers have become a symbol of the region's rich culinary culture and agricultural activities.

This traditional drying method is passed down from generation to generation, contributing to the preservation of the region's natural and cultural heritage.

BIR DIZIDE 40-45 ADET UÇ PATLICAN BULUNUR.

Nazilli, Türkiye'nin Aydin iline bagli, zengin tarim arazileri ve verimli topraklari ile ünlü bir ilçesidir.

Bu bereketli topraklar, çesitli sebzelerin yetistirilmesi için ideal bir ortam saglar.

Yaz aylarinda, özellikle dolmalik patlican ve biberlerin kurutulma süreci, Nazilli'nin geleneksel lezzetlerinin ve yemek kültürünün önemli bir parçasini olusturur.

Yaz günesi altinda kurutulmus dolmalik patlican ve biberler, Nazilli'de ve genel olarak Ege Bölgesi'nde, dolma yapiminda kullanilmak üzere hazirlanir.

Kurutma islemi, bu sebzelerin raf ömrünü uzatir ve onlara özgü bir aroma kazandirir.

Sebzeler, hasat edildikten sonra ince ince dilimlenir veya bütün halde, içleri bosaltildiktan sonra günesin altinda serilerek kurutulur.

Bu yöntem, sebzelerin dogal tatlarini yogunlastirir ve dolmalarin lezzetini artirir.

Nazilli ve çevresindeki evlerin çatilari, bahçeleri ve hatta bazen bos araziler, yaz aylarinda bu renkli sebzelerle dolup tasar.

Günesin batiya egimli isiklari altinda parlayan kurutulmus patlican ve biberler, bölgenin zengin mutfak kültürünün ve tarimsal faaliyetlerinin bir simgesi haline gelmistir.

Bu geleneksel kurutma yöntemi, nesilden nesle aktarilarak bölgenin dogal ve kültürel mirasinin korunmasina katkida bulunur.