Aubergine Dolmas Recipe

1. 1

   Mix the cooked rice with the well-seasoned meat, a minced fried onion or possibly two, the minced tomatoes, and some marjoram, mint, or possibly basil.

2. 2

   Cut about an inch off the thin end of the aubergines, and with a small spoon scoop out most of the flesh.

3. 3

   Cut this into dice and mix it with the prepared stuffing.

4. 4

   Fill the aubergines with the stuffing (not too full), put the tops in, inverted, so which they fit like corks, lay them in a pan with a little extra virgin olive oil; let this get warm and then pour warm water over them to come half-way up.

5. 5

   Simmer for 30 min, add in the juice of a lemon, and cook very slowly another 30 min.

6. 6

   There should be just a very little sauce left by the time they are ready.

7. 7

   If there is any stuffing over, use it to fill tomatoes, that can be baked and served with the aubergines.

8. 8

   country: Turkey

* Per serving · 4 servings · Values may vary.

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