Recipe: Dolma (Eggplant and Zucchini)

One of the common dishes of almost every geography dominated by the Ottoman: Dolma... There are dozens of varieties of this delicious dish. Quince, artichoke and more... In this recipe, I would like to share the preparation of eggplant and zucchini dolma.

Dolma

Total Time: 75 minutes
Servings: 16 dolma (4-5 people)

Ingredients

4 eggplants and 4 zucchinis, [You can use the inside of the vegetables in this recipe: Mucver Recipe]

2 cups of rice,

Half a bunch of parsley and dill,

5 spring onions and 1 onion,

300 grams of ground beef,

1.5 tablespoons of tomato or pepper paste,

Half a glass of sunflower oil or olive oil,

2 teaspoons of salt,

1 teaspoon of black pepper, cumin, paprika, dried mint, dried thyme,

Sufficient amount of tomatoes. (Since we didn't have tomatoes at home, we couldn't put them.)

Directions

All ingredients except eggplant, zucchini and tomatoes are chopped as in the photos and mixed well.

Mixture of dolma

Eggplant and zucchini are cut in half and their insides are emptied. The mixture is filled into the emptied vegetables.

Carved vegetables

Dolma stuffings are placed upright in the pot and tomatoes cut to cover are placed on top. Add 2 glasses of water and wait for it to boil over high heat. After it starts to boil, it is taken to medium heat and waited for 20 minutes.

Stuffing

It can be served with yogurt or salad. If you want to prepare an elaborate presentation, you can serve it with cacik. Recipe: Cacik (Turkish Tzatziki)