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Receta Dolma (Stuffed Veggies)

by CookEatShare Cookbook

Ingredientes

6 baby eggplants 6 sm. red. peppers (straight frying peppers work well)

6 hard sm. tomatoes Zucchini can also be used, use sm. ones

Direcciones

1. Do not use the big ones, they will not cook right.
2. Large plum are perfect!
3. Ream out the insides of the baby eggplants; remove stems and seeds from the green peppers. Ream out the pulp of the tomatoes. Make a small opening as possible. Make a plug out of the top of the eggplants, peppers and do not slice the skin of the tomatoes all the way off. This keeps the stuffing inside.
4. Mix thoroughly the rest of the ingredients, knead the mix till manageable to stuff veggies.
5. Stuff vegetables with the mix, allowing about a quarter inch from the mouth of each vegetable for expansion.
6. Arrange the Dolma in a 4 qt kettle as follows: Bottom layer, eggplants, green peppers, tomatoes on top. Try to get openings against side of kettle, or possibly each other.
7. Sprinkle with 2 tsp. salt and 1/4 c. lemon juice. Add in water till it just covers the surface of the Dolma. If you have a plate which will fit in pan, use it to keep the veggies from floating. Bring to boil, reduce the flame and allow to simmer 20-30 min. Covered.
8. Drain water, or possibly remove Dolma from pan with slotted spoon. Let sit 5 min and serve while hot. Juice can be used as a gravy and use when reheating Dolma.

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