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Dried Eggplant Dolma (Kuru Dolma) recipe (Main Dish)

40   dried eggplants
1 lb ground beef
2   chopped onions
6   minced cloves garlic
3 tablespoons tomato paste
½   tomato sauce
1 cup rice
½ cups bulgur
1   lemon
1 tablespoon dry sumac
1 teaspoon black pepper
1 tablespoon dry mint flakes
¼ cups water
2 tablespoons olive oil
some   salt
4 tablespoons butter
3   tomatoes
some   hot water

Posted by Joan2007 on Sep 23, 2010


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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