Dried Eggplant Dolma (Kuru Dolma) recipe (Main Dish)
Boil a big pot of water and add dried eggplants. Cook for app. 20 minutes. Rinse in cold water and set aside. Mix all the stuffing ingredients well. With the help of a small spoon, stuff eggplants.
Place dolmas side by side in a wide pot. Pour grated tomatoes and sprinkle butter pieces. Add hot water to cover dolmas. On top of the pot, place a flat-ish plate upside down. It will hold dolmas down when you're cooking them.
Bring to a boil and turn down to low for 30-35 minutes. Let it sit in the pot for 5 minutes and serve with crusty bread.
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