Dolma with Eggplant
Main Dishes • Azerbaijani
Description
Recipe from a cookbook by Jennifer Smith, 'Culinary Geography'.
Ingredients
- Pork Mince 20 oz
- Vegetable Oil 1 tablespoon
- Fresh basil leaves 1 tablespoon
- Onion 1 head
- Chickpea 1 can
- Eggplants 3 pieces
- Sweet Pepper 3 pieces
- Tomatoes 4 pieces
- Parsley 1 bunch
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the eggplants lengthwise in the middle, being careful not to cut all the way through, and boil them in a large amount of water for 5–7 minutes until tender.
Step 2
Cool and remove part of the core.
Step 3
Prepare the peppers and tomatoes for stuffing, keeping the 'lids'.
Step 4
Lightly salt all the vegetables on the inside.
Step 5
Finely chop the insides of the tomatoes.
Step 6
Sauté the finely chopped onion, then add the minced meat, salt, and chopped tomato flesh, and cook until the meat is fully done.
Step 7
Season with pepper and add basil.
Step 8
Chop the parsley and mix it with the ground meat and chickpeas. Taste and add more salt if needed.
Step 9
Fill the vegetables with the prepared mixture, cover with 'lids', place on a baking sheet, and bake for 45 minutes at 355°F.
Step 10
Serve with matsoni or yogurt flavored with herbs and garlic.
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