Tomato Dolma with Roasted Eggplant Recipe

This Tomato Dolma with Roasted Eggplant Recipe brings a delightful taste of Turkish cuisine to your table. Combining the freshness of tomatoes with the rich, smoky flavor of roasted eggplant, this dish is a perfect representation of the diverse flavors found in Turkish stuffed vegetables. It’s a versatile dish that can be served as an appetizer or a main course.

Preparation Time: 20 minutes
Cooking Time: 50 minutes
Resting Time: 10 minutes
Total Time: 1 hour 20 minutes
Serving: 4

Ingredients:

• 8 medium tomatoes
• 1 large eggplant
• 1 cup cooked rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup pine nuts
• 1/4 cup currants or raisins
• 2 tablespoons olive oil
• 1 teaspoon dried mint
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Method:

1. Prepare the Eggplant:
   • Preheat your oven to 400°F (200°C). Slice the eggplant into 1/2 inch rounds, brush both sides with olive oil, and season with salt and pepper. Place on a baking sheet and roast until tender and golden, about 25-30 minutes. Remove and let cool. Once cooled, dice the eggplant.
2. Prepare the Tomatoes:
   • Slice the tops off the tomatoes and carefully hollow out the insides using a spoon. Reserve the pulp and chop it. Set the hollowed tomatoes aside.
3. Make the Filling:
   • Heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent. Add the pine nuts and currants, cooking until the nuts are golden. Mix in the cooked rice, reserved tomato pulp, roasted eggplant, dried mint, and cinnamon. Cook for another 5 minutes. Season with salt and pepper.
4. Stuff the Tomatoes:
   • Spoon the filling into the hollowed tomatoes, pressing gently to pack them. Replace the tomato tops.
5. Bake the Dolma:
   • Arrange the stuffed tomatoes in a baking dish. Bake in the preheated oven for 20 minutes, or until the tomatoes are soft and the filling is heated through.
6. Serve:
   • Garnish with fresh parsley before serving. These can be enjoyed hot or at room temperature.

Notes:

• Ensure the eggplant is well-roasted to bring out its natural sweetness and smokiness.
• This dish pairs beautifully with a side of yogurt or a simple green salad.

Nutritional Information per Serving (Based on USDA Guidelines):

• Calories: 290 kcal
• Protein: 6g
• Carbohydrates: 45g
• Fat: 10g
• Fiber: 6g
• Sodium: 80mg
• Sugars: 15g

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