Dolma from Eggplant, Tomatoes and Peppers
2 hours Recipe Yield:
4 servings Difficulty:
Medium recipe
Dolma from eggplant, tomatoes and peppers is a traditional dish of Azerbaijani cuisine. Stuffed vegetables are not only stewed, but also baked in the oven. Dolma can be consumed both hot and cold, pouring kefir, garlic and salt sauce on top. Dolma from vegetables is a very satisfying and at the same time light dish.
Recipe Ingredients
Cooking Recipe
To cook the recipe of Azerbaijani cuisine vegetable dolma, peel the eggplant from the stalk, make an incision, salt and set aside for 1 hour to remove bitterness. Rinse the pepper, cut off near the stem in the form of a cap and remove the seeds, salt. Do the same with the tomatoes, save one for the sauce.
Rinse the meat for dolma and, together with the peeled onions, pass through a meat grinder. Salt the mince, pepper and lightly fry in butter.
After frying, add chopped greens. Greens for dolma can be used any to your taste.
Stuff eggplants, peppers and tomatoes, put in a roasting pan. Add butter, salt, grated tomato and simmer covered until tender. Serve dolma with kefir and garlic sauce, season the sauce with salt and black pepper.