Eggplant Dolma Recipe turkuaz

1. 1

   For dried eggplants: Boil a pot of salty water, place eggplants into the pot, cover and turn off the heat.

2. 2

   Allow rehydration of eggplants for 30 minutes, during which time, stuffing should be prepared.

3. 3

   For fresh eggplants, zuccini, squash: Wash the vegetables, cut off the tops and core out the center as much as possible.

4. 4

   Place cored vegetables into a salty water to prevent discoloration until stuffing is prepared.

5. 5

   Begin filling the eggplants.

6. 6

   Do not overstuff as rice expands as it cooks.

7. 7

   Place stuffed eggplants in upright position into a deep pot.

8. 8

   If desired, eggplants can be capped with tomatoes or mushrooms.

9. 9

   Fill up the pot with water until the tip of the eggplants.

10. 10

    Cook first on high and then on medium heat for 35 to 40 minutes until rice in the stuffing is cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.