Dolma (stuffed grape leaves and eggplant)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
.75 kilo eggplant, centers cored out so skins are very thin.2 c. grape leavesFILLING:2 1/2 cups rice1 1/2 cups bulgur (or you can use all rice if you prefer)8 oz ground lamb1 large onion, grated1 head garlic, minced1 bunch italian parsley, finely chopped1 heaping T. tomato paste1 heaping T. pepper paste (not hot)1/2 t. black pepper1 t. red pepper4-5 T olive oil1/2 c. water*optional* This recipe includes 4 T Pomegranite Syrup, which may be impossible to find in the states, but makes it delicious! SAUCE: (optional)2 T. olive oil1 T. pepper paste (not hot)1/2 t. dried mint
*Core out eggplants and rinse grape leaves if in a brine. (If your leaves are fresh, blanch them first and be sure to add 2 t. salt to this recipe...otherwise NO salt is necessary). You can remove the stems from the grape leaves with a small knife as you go. Grate, mince and chop the onions, garlic and parsley. Mix all "FILLING" ingredients very well by hand.
Stuff and roll grape leaves and eggplants. Line the bottom of a large pot with grape leaves (or cabbage leaves) first, then the eggplants (or peppers or squash) on top of the layer(s) of rolled leaves.
(optional) Heat the sauce in a small pan 3-5 minutes and drizzle over the vegetables before covering.
Cover stuffed vegetables with an upside down plate (this prevents unravelling and spilling) and pour boiling water into pot (about a half a teapot worth). The water should not exceed the level of the stuffed vegetables. Cook 20-30 minutes after it has returned to a boil. Turn off heat when the rice is cooked.
Afiyet Olsun! (means: Bon Apetite!)
Serving Size: makes 8 meal sized servings
*Coring out veggies and blanching takes extra time. I spent over an out coring out eggplants and rolling leaves for this recipe).
Number of Servings: 8
Recipe submitted by SparkPeople user CRYSTALINFERNO.
Stuff and roll grape leaves and eggplants. Line the bottom of a large pot with grape leaves (or cabbage leaves) first, then the eggplants (or peppers or squash) on top of the layer(s) of rolled leaves.
(optional) Heat the sauce in a small pan 3-5 minutes and drizzle over the vegetables before covering.
Cover stuffed vegetables with an upside down plate (this prevents unravelling and spilling) and pour boiling water into pot (about a half a teapot worth). The water should not exceed the level of the stuffed vegetables. Cook 20-30 minutes after it has returned to a boil. Turn off heat when the rice is cooked.
Afiyet Olsun! (means: Bon Apetite!)
Serving Size: makes 8 meal sized servings
*Coring out veggies and blanching takes extra time. I spent over an out coring out eggplants and rolling leaves for this recipe).
Number of Servings: 8
Recipe submitted by SparkPeople user CRYSTALINFERNO.
Nutritional Info Amount Per Serving
- Calories: 333.3
- Total Fat: 17.3 g
- Cholesterol: 20.7 mg
- Sodium: 107.5 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 4.1 g
- Protein: 8.8 g
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