Must-try Eggplant Dolma. 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. Eggplant Tolma is an easy-to-make fusion and a delicious main dish recipe that can be enjoyed anytime. This easy recipe is prepared using simple ingredients such as eggplant, walnut, cheese cubes along with melange of spices.

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. You can have Must-try Eggplant Dolma using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Must-try Eggplant Dolma

It's 1 kg of small eggplants.
Prepare of Stuffing:.
It's 400 g of ground meat.
You need 1 of onion, finely chopped.
It's 1 of tomato, grated.
Prepare of pepper.
It's of salt.
Prepare of Sauce:.
You need 1 of onion, diced.
You need 4 cloves of garlic, chopped.
You need 1/2 of green peppers, finely chopped.
Prepare 2 tablespoons of tomato paste.
Prepare of vegetable oil.

Azerbaijani dish three sisters dolma, also called eggplant dolma, filled with ground meat is a must-try! Azerbaijani dish three sisters dolma, also called eggplant dolma, filled with ground meat is a must-try! Azerbaijani dish three sisters dolma, also called eggplant dolma, filled with ground meat is a must-try! Press alt + / to open this menu.

Must-try Eggplant Dolma step by step

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..

Dolma Dolma is another dish found around the Balkans and Mediterranean, Bosnia adds its own delicious twist. Vegetables, such as eggplant, peppers and zucchini, are stuffed with either meat or rice and seasoning. Bosnians serve meat dolma warm, often with a lemon-based sauce and rice dolma at room temperature with a yoghurt-based garlic sauce. Dolma is the word used to describe the stuffed grape leaves pictured above, but there are also many other types of dolma eaten in Turkey. I had stuffed peppers, zucchinis, cabbage, and eggplant, and all of them were delicious!