In some Turkish families, for some reason, it is customary to call everything that can be wrapped or stuffed with dolma. Therefore, there is dolma from any vegetables, leaves, fruits, and even the flowers of zucchini are stuffed by the Turks.
But eggplant dolma does not seem to resemble traditional envelope fingers made of grape leaves with meat, which is called dolma. And it doesn't resemble stuffed peppers either. But it still has a place to be. Because it's delicious!
Ingredients:
2 eggplants
0.5 kg minced meat (beef, chicken)
2 onions
salt
ground black pepper
vegetable oil
seasonings (a mixture of spices for oriental dishes)
cheese (can be regular hard or mozzarella)
tomatoes
How to cook:
1. Cut the eggplants into slices, add a little salt.
2. Fry layers of eggplant in vegetable oil.
You don't need to fry too much, but you shouldn't leave it soggy either. The layers must be soft to bend and not break.
3. Put the blue ones on a separate plate and start a new batch. And so on until all layers are fried on both sides.
4. Grate the cheese. Cut the onions into fairly large cubes.
5. In a bowl, combine the minced meat, onion, about a handful of grated cheese, salt, pepper and oriental seasoning.
Since our family is a bit Turkish, we always add a couple of pinches of chopped dry mint to our food. For authenticity, so to speak.
6. Take a little minced meat with a teaspoon, form a small cutlet and put on one edge of the eggplant tongue. Roll up into a tight roll.
All records must be filled in this way.
7. Finely chop one or two ripe and juicy tomatoes. Stew the tomatoes in the same pan where the eggplants were fried.
Spoon the finished tomato sauce into a bowl.
8. Place the rolls in dense rows with a hot pan. Add 1-2 tbsp. l. vegetable oil.
Spread the tomato sauce on top. Pour in a few tablespoons of boiling water, set low heat and cover with a lid, then simmer dolma for 5-10 minutes.
9. A good handful of grated cheese (mozzarella can be sliced) lay on rolls, They will immediately begin to melt, as it should be.
Season the dish to taste with salt and spices. Can be dried with herbs such as parsley, cilantro, basil, or oregano.
10. Darken under the lid for another 5-7 minutes.
11. Ready-made dolma or eggplant rolls with cheese in the Turkish style are ready and look like this.
Gently place one roll on a plate so as not to damage the structure and serve immediately.
The aroma is not transferable! This dolma is swept off the table instantly, and the plates are always licked.
Try it yourself!
Bon Appetit!
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