Eggplant Dolma (Stuffed Eggplant) Recipe

Ingredients:

• 6 eggplants,
• 1 cup bulgur, washed and drained,
• 1 onion, chopped,
• 1 tomato, diced,
• 1 tbsp tomato paste,
• 1 tbsp pepper paste,
• 2 tsps ground red pepper,
• 1 tbsp dried mints,
• 2 tsps pepper flakes,
• 1 tbsp pommegranate molasses,
• 1/4 cup vegetable oil,
• Salt to taste,
• Pepper,
• 1 cup boiling water,
• Tomatoes for covering the tops of dolmas.

For Sauce;

• 1 tomato, grated,
• 1 tbsp tomato paste,
• 2 tsps ground red pepper,
• 3 cups boiling water,
• Salt to taste.

Preparation:

1. Heat vegetable oil, add onions and fry until tender,
2. Add tomato and pepper pastes and fry for a few minutes,
3. Add ground red pepper and stir,
4. Add bulgur and cook for 1-2 mins.,
5. Add water, cover the lid and cook until bulgur absorbs the water,
6. Add salt, spices and pommegranate molasses, stir and remove from heat,
7. Cut the stalks of eggplants and cut into 2 pieces,
8. Core out the centre as much as possible,
9. Stuff the filling inside the eggplants without pressing,
10. Place a slice of tomatoe on top of each,
11. Place the dolmas into a pan,
12. For sauce combine tomato, tomato paste, ground red pepper, salt and water together and mix well,
13. Pour the sauce over the dolmas,
14. Cook dolmas in low heat, covered, until bulgur and eggplants are tender.

Bon appetit…