Recipe Image

Tomato Dolma with Roasted Eggplant (Köz Patlicanli Domates Dolmasi)

  • 35 m
  • 1 h 45 m
Cemre Narin
“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.”

Ingredients

    • 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

Directions

  • 1 Preheat grill to high.
  • 2 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.
  • 3 Meanwhile, preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
  • 4 Cut 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.
  • 5 Add 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.
  • 6 Bake 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.
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