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Dried Eggplant Dolma (Kuru Dolma) recipe (Main Dish)

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    Source: www.dishbase.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B3, B12, C, D
    MineralsZinc, Copper, Natrium, Fluorine, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 40 dried eggplants

    2. Stuffing:

    3. 1 lb ground beef

    4. 2 chopped onions

    5. 6 minced cloves garlic

    6. 3 tablespoons tomato paste

    7. tomato sauce

    8. 1 cup rice

    9. cups bulgur

    10. 1 lemon

    11. 1 tablespoon dry sumac

    12. 1 teaspoon black pepper

    13. 1 tablespoon dry mint flakes

    14. cups water

    15. 2 tablespoons olive oil

    16. some salt

    17. Sauce:

    18. 4 tablespoons butter

    19. 3 tomatoes

    20. some hot water

    Instructions Jump to Ingredients ↑

    1. Boil a big pot of water and add dried eggplants. Cook for app.

    2. minutes. Rinse in cold water and set aside. Mix all the stuffing ingredients well. With the help of a small spoon, stuff eggplants.

    3. Place dolmas side by side in a wide pot. Pour grated tomatoes and sprinkle butter pieces. Add hot water to cover dolmas. On top of the pot, place a flat-ish plate upside down. It will hold dolmas down when you're cooking them.

    4. Bring to a boil and turn down to low for 30-35 minutes. Let it sit in the pot for 5 minutes and serve with crusty bread.

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