Turkish Dolma Aubergine
A vegetarian take on the classic Turkish dish, using aubergine instead of meat. Filled with creamy and juicy rice mixture, this recipe is a must-try for any vegetarian.
Ingredients
- ●2 auberginemedium-sized
- ●1 cup riceuncooked
- ●2 tablespoons tomato pastecrushed
- ●1/4 cup olive oilfor brushing
- ●1 small onionchopped
- ●2 cloves garlicminced
- ●1/4 cup parsleychopped
- ●1 teaspoon dolma spice mixor to taste
- ●1/2 teaspoon saltoptional
- ●1/4 teaspoon black pepperoptional
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the aubergine in half lengthwise and scoop out the insides, leaving a shell.
- 3
In a pan, heat 2 tablespoons of olive oil over medium heat.
- 4
Add the chopped onion and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for another minute.
- 6
Add the crushed tomato paste and cook for 2 minutes, stirring constantly.
- 7
Add the uncooked rice, dolma spice mix, salt, and black pepper. Mix well.
- 8
Stuff each aubergine shell with the rice mixture, filling to the top.
- 9
Place the stuffed aubergine halves in a baking dish and brush with olive oil.
- 10
Cover the dish with foil and bake for 30 minutes.
- 11
Remove the foil and bake for an additional 15-20 minutes, or until the aubergine is tender.
- 12
Garnish with chopped parsley and serve hot.