Eggplant Dolma (Stuffed Eggplant) Recipe
Serving : 12 Pieces
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
- Heat vegetable oil, add onions and fry until tender,
- Add tomato and pepper pastes and fry for a few minutes,
- Add ground red pepper and stir,
- Add bulgur and cook for 1-2 mins.,
- Add water, cover the lid and cook until bulgur absorbs the water,
- Add salt, spices and pommegranate molasses, stir and remove from heat,
- Cut the stalks of eggplants and cut into 2 pieces,
- Core out the centre as much as possible,
- Stuff the filling inside the eggplants without pressing,
- Place a slice of tomatoe on top of each,
- Place the dolmas into a pan,
- For sauce combine tomato, tomato paste, ground red pepper, salt and water together and mix well,
- Pour the sauce over the dolmas,
- Cook dolmas in low heat, covered, until bulgur and eggplants are tender.
Bon appetit...