You can stuff just about anything. I have already learned to stuff philo dough, grape leaves, and cabbage. This time, Jon and I would try our hand at stuffing eggplant. We cut them in half, coring out the center. Then we mixed the pulp from the eggplant with a mixture of rice, ground lamb, onion, and spices. Then we simmered these bad boys for a long time in a pot. We served them up with tomato sauce and plain yogurt. They weren't too bad, although a bit bland in flavor. I have baked stuffed eggplant halves state-side, and I remember them being punchier in the flavor department. But still, not a wholly unsuccessful enterprise.
Monday, January 4, 2010
Emily's Kitchen: Eggplant Dolmas with Tomato Sauce and Yogurt
You can stuff just about anything. I have already learned to stuff philo dough, grape leaves, and cabbage. This time, Jon and I would try our hand at stuffing eggplant. We cut them in half, coring out the center. Then we mixed the pulp from the eggplant with a mixture of rice, ground lamb, onion, and spices. Then we simmered these bad boys for a long time in a pot. We served them up with tomato sauce and plain yogurt. They weren't too bad, although a bit bland in flavor. I have baked stuffed eggplant halves state-side, and I remember them being punchier in the flavor department. But still, not a wholly unsuccessful enterprise.
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