After feasting on dolma's made by others, I have now gotten some bags of dolmalik kuru patlican (Miras brand) to try and make it myself.
For dolma's it's standard procedure to soak the dried eggplants. But since I'm looking into making another dish with this ingredient, I'm wondering if this is necessary in the same way like you soak Mexican dried peppers?
Is there some bitterness to be expected and should I throw out the soaking water? Has anyone got any experience stewing the dried eggplant in a sauce without soaking for instance?