A light olive-oil dish made by hollowing out the centers of small eggplants, stuffing them with an olive-oil rice filling, and cooking over low heat. The eggplant's slightly smoky taste meets the tomato-and-pepper filling, and this recipe, served cold, is an essential of summer tables.
Mix the rice, finely chopped onion, grated tomato, pepper, parsley, olive oil, salt and sugar in a bowl.
Hollow out the center of the eggplants with a thin spoon, lightly salt them, let rest for 10 minutes, then pat dry.
Fill the eggplants with the filling you prepared, pressing it in, and arrange them tightly in a pot.
Add olive oil and water on top and cook covered over low heat for 30-35 minutes; once cooled, serve with lemon slices.
Important: be careful not to pierce the skin when hollowing out the eggplants, you can finely chop the scooped-out flesh and add it to the filling. Caution: the cooking water shouldn't exceed one-third of the eggplants, too much water dilutes the consistency of the olive oil dish.
Lightly salting the eggplants and letting them rest for 10 minutes before stuffing removes their bitterness and gives them a softer texture once cooked, bringing out the dolma's flavor.
Admin DadaGastro · verified in test kitchenTuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere. Pişirme süresi fırınıma göre 10 dakika uzun sürdü.
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