Dolma (stuffed grape leaves and eggplant)

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Dolma (stuffed grape leaves and eggplant) calories by ingredient
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Introduction

This recipe uses the yield from .75 kilo eggplant and 2 cups grape leaves, but any combination of stuffable veggies can be used (peppers, squash, cabbage...) This recipe uses the yield from .75 kilo eggplant and 2 cups grape leaves, but any combination of stuffable veggies can be used (peppers, squash, cabbage...)
Number of Servings: 8

Ingredients

    .75 kilo eggplant, centers cored out so skins are very thin.
    2 c. grape leaves

    FILLING:
    2 1/2 cups rice
    1 1/2 cups bulgur (or you can use all rice if you prefer)
    8 oz ground lamb
    1 large onion, grated
    1 head garlic, minced
    1 bunch italian parsley, finely chopped
    1 heaping T. tomato paste
    1 heaping T. pepper paste (not hot)
    1/2 t. black pepper
    1 t. red pepper
    4-5 T olive oil
    1/2 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 oil
    1 T. pepper paste (not hot)
    1/2 t. dried mint

Directions

*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.

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