Eggplant Dolma Recipe
Servings: 1
Ingredients
- 2 x round eggplant or possibly 4 Japanese oblong eggplant
- 2 Tbsp. extra virgin olive oil
- 1 lb lean grnd lamb or possibly 1/2 lamb and 1/2 grnd round
- 1 can crushed tomatoes or possibly tomato sauce
- 1 x yellow onion [minced]
- 1/4 c. minced green bell pepper
- 1/4 c. parsley
- 1 x clove crushed garlic
- 1/2 tsp minced fresh basil leaves
- 1 Tbsp. minced fresh mint leaves Salt and pepper to taste
Directions
- Cut the eggplant lengthwise and scoop out most of the fleshy pulp and set aside. Salt the shells and set aside to make them sweat. Rinse off salt, gently squeeze and dry. Fry the shells in a Tbsp. of extra virgin olive oil till browned, and drain on paper towels. In a Tbsp. of extra virgin olive oil, brown off meat, add in minced onion and peppers. Then add in the rest of the ingredients and the diced up eggplant pulp. Mix the ingredients together and fill the eggplant shells. Spread 1/2 of the tomato sauce on the bottom of a covered baking dish and place the filled eggplant shells on the sauce.
- 2 large tomatoes Parmesan cheese or possibly feta cheese - Slice the tomatoes and arrange on top of the stuffed shells. Pour the rest of the tomato sauce over the shells and sprinkle with parmesan or possibly feta cheese. Bake in a preheated 350 degree oven for an hour.
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