Zucchinis,Eggplants and Grape leaves stuffed with ground meat and rice mixture.(Dolma,Sarma)
The two side dishes in picture are prepared with scraped inside of zucchinis and eggplants.
I never throw away the scraped inside of eggplants and zucchinis,with eggplants after cooking, I prepare a tasty sauce with mixture tahini, garlic,lemon juice and serve with dolma;with zucchini I cook a vegetarian food with olive oil,onion,garlic both are very easy to prepare.
Serve hot dolma in a dish,drizzle with there liquid and enjoy with eggplant sauce or yogurt.
Ingredients:
10 medium fresh eggplants
14 medium fresh zucchinis
Grape leaves these are from my backyard ,I washed and blanched them (2 minutes in hot boiling water,then in cold water)
Stuffing:
1 kg. ground beef
2 cups of short grain rice
3 freshly squeezed large lemon juice
2 medium chopped onions
5 cloves of garlic
1/2 bunch parsley
1 small can of tomato paste 156 ml.
1 tablespoon hot red pepper paste
1 teaspoon all-spice
1 teaspoon freshly ground black pepper
1 tablespoon coarse sea salt
The sauce mixture
6 cups water
2 tablespoons tomato paste
Topping:
2 cloves of garlic
1/2 teaspoon coarse sea salt
2 tablespoons olive oil
1 tablespoon dried mint
1 lemon juice
Preparation:
1.In a large glass bowl add washed rice ground meat,chopped onions.
2.In a container of hand blender add 5 cloves of garlic, lemon juice, parsley leaves,tomato paste,hot pepper paste,all-spice, black pepper and salt mix well until smooth mixture.
3.Pour the mixture over the rice meat,mix with your hands very well,cover refrigerate.
4.Wash zucchinis,and eggplants very well.Cut zucchinis top and small part of the bottom,and eggplants,only the top part .
5.Put 2 tablespoons table salt in a small plate and dip each zucchini and eggplant’s top part into salt,by doing this when you scrape them they don’t break.
6.Scrape and empty the insides of zucchinis,and eggplants,wash again, keep aside.
7. Start stuffing zucchinis,eggplants with meat mixture,Arrange them side by side in large pot.Stuff and roll the grape leaves and place them over vegetables.( when I stuff grape leaves with other vegetables I always wrap few with kitchen twine and place over vegetables,this way I don’t need to place a dish over them while cooking)
8.Blend 6 cups water with tomato paste, pour over the stuffed vegetables.
9.Topping:
-Mash garlic with 1/2 teaspoon salt.
-In a small pan add 2 tablespoons olive oil,add mashed garlic,saute’ for 1 minute,then add dried mint,mix and continue sauteing for a second,add lemon juice, mix and pour over stuffed vegetables.
10.Cook covered at medium heat for 2 hours.
Serve hot .
Zucchini vegetarian food
ingredients:
14 scraped zucchinis insides
5 cloves of garlic
1 medium onion
1/4 cup olive oil
1/2 teaspoon coarse sea salt
Preparation :
1.In a small saucepan heat olive oil ,add chopped onion,minced garlic ,saute’ for 2 minutes add the scraped zucchinis,mix and cook for covered 25 minutes.Transfer to a dish.
2.Serve room temperature or cold.
Eggplants sauce
Ingredients:
10 scraped inside of eggplants
1 lemon juice; and extra 2 tablespoons to add while cooking the eggplants.
1/2 cup tahini
3 cloves garlic
1/2 teaspoon coarse sea salt
Preparation:
1.In a saucepan add the scraped insides of eggplants,add 2 tablespoons lemon juice,and cook covered at medium heat about 25 minutes.Blend with hand blender to a smooth mixture,keep aside to cool.
2. In container of hand blender,add garlic,lemon juice salt and tahini, mix together until smooth mixture.
3.Pour over blended eggplants, mix and transfer to a dish .
4.Serve room temperature or cold .
10 medium fresh eggplants
14 medium fresh zucchinis
Grape leaves these are from my backyard ,I washed and blanched them (2 minutes in hot boiling water,then in cold water)
1 kg. ground beef
2 cups of short grain rice
3 freshly squeezed large lemon juice
2 medium chopped onions
5 cloves of garlic
1/2 bunch parsley
1 small can of tomato paste 156 ml.
1 tablespoon hot red pepper paste
1 teaspoon all-spice
1 teaspoon freshly ground black pepper
1 tablespoon coarse sea salt
6 cups water
2 tablespoons tomato paste
2 cloves of garlic
1/2 teaspoon coarse sea salt
2 tablespoons olive oil
1 tablespoon dried mint
1 lemon juice
1.In a large glass bowl add washed rice ground meat,chopped onions.
2.In a container of hand blender add 5 cloves of garlic, lemon juice, parsley leaves,tomato paste,hot pepper paste,all-spice, black pepper and salt mix well until smooth mixture.
3.Pour the mixture over the rice meat,mix with your hands very well,cover refrigerate.
4.Wash zucchinis,and eggplants very well.Cut zucchinis top and small part of the bottom,and eggplants,only the top part .
5.Put 2 tablespoons table salt in a small plate and dip each zucchini and eggplant’s top part into salt,by doing this when you scrape them they don’t break.
6.Scrape and empty the insides of zucchinis,and eggplants,wash again, keep aside.
7. Start stuffing zucchinis,eggplants with meat mixture,Arrange them side by side in large pot.Stuff and roll the grape leaves and place them over vegetables.( when I stuff grape leaves with other vegetables I always wrap few with kitchen twine and place over vegetables,this way I don’t need to place a dish over them while cooking)
8.Blend 6 cups water with tomato paste, pour over the stuffed vegetables.
9.Topping:
-Mash garlic with 1/2 teaspoon salt.
-In a small pan add 2 tablespoons olive oil,add mashed garlic,saute’ for 1 minute,then add dried mint,mix and continue sauteing for a second,add lemon juice, mix and pour over stuffed vegetables.
10.Cook covered at medium heat for 2 hours.
Serve hot .
ingredients:
14 scraped zucchinis insides
5 cloves of garlic
1 medium onion
1/4 cup olive oil
1/2 teaspoon coarse sea salt
Preparation :
1.In a small saucepan heat olive oil ,add chopped onion,minced garlic ,saute’ for 2 minutes add the scraped zucchinis,mix and cook for covered 25 minutes.Transfer to a dish.
2.Serve room temperature or cold.
Ingredients:
10 scraped inside of eggplants
1 lemon juice; and extra 2 tablespoons to add while cooking the eggplants.
1/2 cup tahini
3 cloves garlic
1/2 teaspoon coarse sea salt
Preparation:
1.In a saucepan add the scraped insides of eggplants,add 2 tablespoons lemon juice,and cook covered at medium heat about 25 minutes.Blend with hand blender to a smooth mixture,keep aside to cool.
2. In container of hand blender,add garlic,lemon juice salt and tahini, mix together until smooth mixture.
3.Pour over blended eggplants, mix and transfer to a dish .
4.Serve room temperature or cold .