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We hope you got benefit from reading it, now let’s go back to must-try eggplant dolma recipe. You can have must-try eggplant dolma using 13 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Must-try Eggplant Dolma:
- Prepare 1 kg small eggplants
- Prepare Stuffing:
- You need 400 g ground meat
- Take 1 onion, finely chopped
- Take 1 tomato, grated
- Get pepper
- Get salt
- Use Sauce:
- Take 1 onion, diced
- Prepare 4 cloves garlic, chopped
- You need 1/2 green peppers, finely chopped
- Provide 2 tablespoons tomato paste
- Prepare vegetable oil
Steps to make Must-try Eggplant Dolma:
- Cut out the green top of the eggplants.
- To facilitate removing the inside of the eggplant, place on a flat surface and roll it with your hand back and forth while applying a little pressure.
- When the eggplants are soft, pierce them and remove the insides, while maintaining the outer layer intact. Fry the pierced eggplants and save the insides for later.
- To prepare the stuffing, fry the onion in vegetable oil until soft then add in the meat, pepper and salt. Cook until meat turns brown.
- Fill the eggplants with the stuffing and don't overfill them.
- To prepare the sauce, fry the onion, garlic and green pepper in the vegetable oil until soft, then add in the tomato paste and the insides of the eggplants along with half a cup of water, stir a little bit.
- Add the stuffed eggplant to the sauce and leave to cook for 15-20 minutes.
- Serve with vermicelli rice.
Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East, in which a vegetable or leaf is used as a container or wrapping for another food used as a filling. This dried eggplant dolma recipe is a specialty of Somer's mother. Traditionally in Turkey, small long eggplants are cut in half, hollowed out, then put on strings and dried out in the sun. In the rural areas, it is not possible to find eggplant in winter, so this is a great way of preserving them. Place dolmas side by side in a wide pot.
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