Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, must-try eggplant dolma. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Must-try Eggplant Dolma is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Must-try Eggplant Dolma is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook must-try eggplant dolma using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Must-try Eggplant Dolma:
- Get 1 kg small eggplants
- Make ready Stuffing:
- Take 400 g ground meat
- Get 1 onion, finely chopped
- Prepare 1 tomato, grated
- Make ready pepper
- Prepare salt
- Make ready Sauce:
- Get 1 onion, diced
- Take 4 cloves garlic, chopped
- Make ready 1/2 green peppers, finely chopped
- Get 2 tablespoons tomato paste
- Prepare vegetable oil
Dolma is the catch-all name for vegetables stuffed with meats and grains. In the summer, tender cabbage leaves and hollowed-out zucchini, eggplant, and Try a textbook version at Mer Taghe in Yerevan, a lahmajoun institution that's been slinging pies for nearly two decades, or sample a more. Making Dolma using Dried Eggplant Skins. This is the Dried Eggplant Skin Dolma recipe my paternal grandmother, Haiganoush Dabbakian, used to make.
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.
It's fun to share meal preparation with family & friends, try regional recipes of one's own nation, explore the intricate flavors of another. 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.
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