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Add a photoServings: 4
Ingredients
- 6 baby eggplants
- 6 sm. red. peppers (straight frying peppers work well)
- 6 hard sm. tomatoes
- Zucchini can also be used, use sm. ones
Directions
- Do not use the big ones, they will not cook right.
- Large plum are perfect!
- 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.
- Mix thoroughly the rest of the ingredients, knead the mix till manageable to stuff veggies.
- Stuff vegetables with the mix, allowing about a quarter inch from the mouth of each vegetable for expansion.
- 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.
- 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.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1271g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 20 | 7% |
| Total Fat 2.43g | 3% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 2951mg | 84% |
| Total Carbs 68.38g | 18% |
| Dietary Fiber 38.5g | 128% |
| Sugars 30.06g | 20% |
| Protein 12.71g | 20% |
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