Ingredients
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40
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dried eggplants
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Stuffing:
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1
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lb
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ground beef
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2
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chopped onions
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6
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minced cloves garlic
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3
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tablespoons
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tomato paste
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½
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tomato sauce
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1
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cup
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rice
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½
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cups
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bulgur
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1
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lemon
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1
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tablespoon
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dry sumac
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1
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teaspoon
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black pepper
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1
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tablespoon
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dry mint flakes
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¼
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cups
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water
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2
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tablespoons
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olive oil
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some
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salt
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Sauce:
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4
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tablespoons
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butter
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3
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tomatoes
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some
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hot water
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Posted by Joan2007 on Sep 23, 2010
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Instructions
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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