- 2 ½ lb medium-sized romaine eggplant.
- 2 medium-sized tomatoes, cut into round slices.
- 4 large garlic cloves, peeled and sliced.
- 1 tbsp fresh rosemary leaves.
- 2 cups boiled meat broth.
- 3 tbsp olive oil.
Filling Ingredients:
- 1 ½ lb minced meat.
- 1 ½ cup short grain rice, washed and drained.
- 2 large tomatoes, grated.
- 1 medium carrot, grated or chopped.
- 1 medium size onion, finely chopped.
- ¼ cup finely chopped parsley leaves.
- 3 tbsp olive oil.
- 2 tbsp lemon juice.
- 1 tbsp pomegranate molasses.
- 1 tsp harissa paste.
- 1 tsp paprika.
- 1 tsp allspices.
- 1 ½ tsp salt.
- ¼ tsp black pepper.
- ¼ tsp ground cinnamon.
Filling directions:
1- Wash the rice well, and boil it for a few minutes in a good quantity of water over high heat until almost cooked, then drain well and set aside.
2- Heat the oil in a large non-stick frying pan over a medium heat, add the minced meat and the chopped onion, and stir for 5 minutes or until the meat changes color to a medium brown.
3- Add the carrots, grated tomatoes, allspices, paprika, cinnamon, salt and black pepper to the meat, and continue stirring for 5 minutes or until the meat is cooked, then remove from the heat.
4- Add the pomegranate molasses, parsley, lemon juice and harissa paste to the meat mixture, and stir well.
5- Add the cooked rice to the meat mixture, and stir carefully so not to break the rice grains.
Dolma tray directions:
1- Preheat the oven to 200°.
2- Cut the upper part of the eggplant with a knife, then empty it from the inner pulp using the tool designated for that, or by using a small spoon.
3- Spread the eggplant pulp on the bottom of a large clay or Pyrex tray.
4- Fill the eggplants completely with the filling mixture, and stack them in the tray.
5- Distribute tomato slices, garlic and rosemary leaves around the eggplant in the tray, then pour the boiled meat broth around it, distribute olive oil on it, and cover the tray tightly with foil.
6- Put the tray on the middle rack of the oven, leave for 30 minutes, then remove the foil, and leave in the oven for another 10 minutes or until it is well cooked.
7- Remove the stuffed eggplant tray from the oven, leave it for 5 minutes until its cools down a little, then serve with salads.