Dolma are stuffed vegetables common from the Mediterranean all the way to Central Asia.
This easy recipe pairs ripe tomatoes with a ground beef filling that’s lightened with eggplant and onions.
Serve the stuffed tomatoes as a starter or double up for a main dish.
Prick eggplant all over with a fork.
Grill, turning occasionally, until charred and tender, 10 to 15 minutes.
Transfer to a cutting board to cool, then peel.
Place the eggplant and accumulated juices in large bowl and mash.
Let cool for 10 minutes.
Meanwhile, preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
Cut the tops off tomatoes (reserve them).
Scoop out the inner flesh with a spoon and place in a blender.
Add oil, 1/4 teaspoon each salt and pepper and puree until smooth.
Spread the sauce in the baking dish.
Lightly sprinkle the insides of the tomatoes with 1/4 teaspoon salt.
Stuff the tomatoes with the filling and replace the tops.
Place in the prepared baking dish and cover with foil.
Bake for 15 minutes.
Sprinkle with mint and parsley.
It can be fine or coarse–you’ll need the fine grind for this recipe.
Use it up: Make tabbouleh or use it as your grain-bowl base.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
