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1
Do not use the big ones, they will not cook right.
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2
Large plum are perfect!
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3
Ream out the insides of the baby eggplants; remove stems and seeds from the green peppers.
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4
Ream out the pulp of the tomatoes.
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5
Make a small opening as possible.
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6
Make a plug out of the top of the eggplants, peppers and do not slice the skin of the tomatoes all the way off.
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7
This keeps the stuffing inside.
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8
Mix thoroughly the rest of the ingredients, knead the mix till manageable to stuff veggies.
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9
Stuff vegetables with the mix, allowing about a quarter inch from the mouth of each vegetable for expansion.
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10
Arrange the Dolma in a 4 qt kettle as follows: Bottom layer, eggplants, green peppers, tomatoes on top.
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11
Try to get openings against side of kettle, or possibly each other.
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12
Sprinkle with 2 tsp.
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13
salt and 1/4 c. lemon juice.
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14
Add in water till it just covers the surface of the Dolma.
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15
If you have a plate which will fit in pan, use it to keep the veggies from floating.
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16
Bring to boil, reduce the flame and allow to simmer 20-30 min.
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17
Covered.
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18
Drain water, or possibly remove Dolma from pan with slotted spoon.
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19
Let sit 5 min and serve while hot.
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20
Juice can be used as a gravy and use when reheating Dolma.
