Eggplant Dolma Recipe

Eggplant Dolma – Picture succulent eggplants stuffed with a savory mixture of rice, aromatic herbs, and spices, simmered to perfection in a tangy tomato sauce.

Ingredients:

• 6 small eggplants
• 1 cup rice, rinsed and drained
• 1 onion, finely chopped
• 2 tomatoes, diced
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tablespoons tomato paste
• Juice of 1 lemon
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Prepare the Eggplants:
   1. Cut the tops off the eggplants and carefully hollow them out, leaving a thin shell. Reserve the flesh for later use.
2. Prepare the Filling:
   1. In a bowl, combine the rinsed rice, chopped onion, diced tomatoes, minced garlic, chopped parsley, and chopped mint. Season with salt and pepper to taste.
3. Stuff the Eggplants:
   1. Stuff each eggplant with the rice mixture, filling them almost to the top. Press the filling down gently to pack it in.
4. Prepare the Sauce:
   1. In a separate bowl, mix together the olive oil, tomato paste, lemon juice, and vegetable broth until well combined.
5. Cook the Dolma:
   1. Place the reserved eggplant flesh in the bottom of a large pot. Arrange the stuffed eggplants on top. Pour the sauce over the eggplants.
6. Simmer to Perfection:
   1. Cover the pot and simmer the dolma over medium heat for about 30-40 minutes, or until the eggplants are tender and the rice is cooked through.
7. Serve and Enjoy:
   1. Once cooked, transfer the Armenian Eggplant Dolma to a serving platter. Garnish with additional chopped parsley and mint, if desired.