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Dolmasi Stuffed Eggplant

The flavor of this dish is wonderful!
2 Tbs    Onions, chopped  
3 medium    Eggplants  
1 pound    Ground beef  
1 cup    Cooked rice  
½ tsp    Mint flakes  
½ tsp    Salt  
¼ cup    Sesame seeds  
1 clove    Garlic  
2 Tbs    Oil  
1 can (15 oz)    Tomato sauce  
2 Tbs    Parsley flakes  
½ tsp    Dill  
1 Slice eggplants in half lengthwise. With a spoon, cut out pulp, leaving shell 1 inch thick. Chop in 1/2 inch cubes, reserve.
2 Saute onion and garlic in the oil.
3 Add beef and cook, breaking up with a fork as it browns.
4 Add reserved eggplant and tomato sauce. Cover and sinner 8 minutes.
5 Stir in rice, parsley, mint, dill seed, salt and pepper. Mix well.
6 Fill eggplant shells with mixture. Sprinkle tops with sesame seeds. Arrange in shallow buttered baking dish. Add 1/4 inch of boiling water. Cover and bake at 350° until tender, about 45 minutes.
7 Garnish with lemon wedges.
 Cooking Tips
Pine nuts are a tasty and welcome addition to this mixture. Add a handful to the meat mixture before filling the shells.