Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, must-try eggplant dolma. One of my favorites. For mine, I’m gonna make it a bit unique. 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 well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Must-try Eggplant Dolma is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Make ready 1 kg small eggplants
- Make ready Stuffing:
- Take 400 g ground meat
- Prepare 1 onion, finely chopped
- Make ready 1 tomato, grated
- Prepare pepper
- Get salt
- Make ready Sauce:
- Get 1 onion, diced
- Get 4 cloves garlic, chopped
- Get 1/2 green peppers, finely chopped
- Get 2 tablespoons tomato paste
- Get vegetable oil
Making Dolma using Dried Eggplant Skins. This is the Dried Eggplant Skin Dolma recipe my paternal grandmother, Haiganoush Dabbakian, used to make. It's fun to share meal preparation with family & friends, try regional recipes of one's own nation, explore the intricate flavors of another. Making dolmas can take some time, but it is curiously therapeutic.
Instructions 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.
Putting a plateful of dolmas and Never was the ownership of a dish as disputed as dolma. The name may come from Turkey, but it is For a tomato, cut the top and remove all the pulp. Vegetables like eggplants or zucchini will need to. 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.
So that’s going to wrap it up with this special food must-try eggplant dolma recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
