(The ad below will not display on your printed page)
Tomato Dolma with Roasted Eggplant (Köz Patlicanli Domates Dolmasi)
1 h 45 m
“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.”
1 large eggplant
12 medium tomatoes (4-5 pounds)
2 tablespoons extra-virgin olive oil
1¼ teaspoons salt, divided
½ teaspoon ground pepper, divided
1 pound lean ground beef
1 medium onion, grated
2 cloves garlic, finely chopped
3 tablespoons bulgur, preferably fine (see Tip)
1 teaspoon ground cumin
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
1Preheat grill to high.
2Prick 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.
3Meanwhile, preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
4Cut the tops off tomatoes (reserve them). Scoop out the inner flesh with a spoon and place in a blender. Add oil, ¼ teaspoon each salt and pepper and puree until smooth. Spread the sauce in the baking dish. Lightly sprinkle the insides of the tomatoes with ¼ teaspoon salt.
5Add beef, onion, garlic, bulgur, cumin and the remaining ¾ teaspoon salt and ¼ teaspoon pepper to the eggplant; mix well. Stuff the tomatoes with the filling and replace the tops. Place in the prepared baking dish and cover with foil.
6Bake for 15 minutes. Remove the foil and continue baking until the tomatoes are browned and the liquid has thickened, 30 to 35 minutes more. Sprinkle with mint and parsley.
Tips: Bulgur: This quick-cooking whole grain is made by parboiling, drying and grinding or cracking wheat berries. 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.