A filling dolma where eggplants are stuffed with a ground-meat rice filling and cooked in a tomato broth. With the eggplant's tender texture and spiced filling, this dish is a favorite main course for guest tables.
Hollow out the eggplants and soak them in salted water for 15 minutes to remove bitterness, then drain.
Knead together the ground meat, rice, onion, tomato paste, parsley, salt, and black pepper to combine.
Fill the eggplants two-thirds full with the filling.
Arrange the dolma in a pot, add the grated tomato, olive oil, and hot water, press down with an inverted plate, and cook over low heat until the rice and eggplants soften.
Important: After hollowing out the eggplants, soak them in salted water to remove their bitterness; this step both reduces bitterness and helps them absorb less oil while cooking. Fill the stuffing to about two-thirds full. Contains ground meat.
If you lightly sauté the eggplants in olive oil before stuffing them to soften their skins, the stuffed dish holds its shape better while cooking and the flavors deepen.
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